Colombian Ajiaco or potato and chicken soup
A hearty soup with avocado and corn
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 |
1 tbsp olive oil
1 kg chicken breast
2 large onions chopped
4 garlic cloves minced
8 cups chicken stock
½ tsp salt to taste
⅛ tsp ground black pepper to taste
1 bunch cilantro chopped (about 2 cups)
3 green onions chopped
2 tbsp guascas herb (if you cannot find it, substitute with crushed bay leaves, dried parsley, dried oregano, or a combination of the three, with a small amount of dried mint, as per online food bloggers)
1 kg mixed potatoes (red, gold, russet, cut into bite-size pieces)
2 cobs corn cut into 2- to 3-inch pieces
Toppings:
2 cups white rice cooked
2 whole avocados thinly sliced
½ cup heavy cream
¼ cup capers drained
1. To start off, heat olive oil in a large soup pot over medium heat. Add chicken, onions, and garlic and brown outside of the chicken for 1 to 2 minutes on each side.
2. Add chicken stock, salt, pepper, cilantro, green onions, and guascas and bring the soup to a boil. Reduce heat to medium-low and simmer until chicken is cooked thoroughly, for about 20 minutes.
3. Remove chicken and set aside to cool. Add potatoes and corn and cook until tender, about 8 minutes. In the meantime, use a fork to shred the chicken breasts.
4. Add shredded chicken back to the soup along with the corn on the cob. Simmer on low for another five minutes. Season it to taste with more salt, pepper, or guascas if needed.
5. Serve in a soup bowl with white rice, sliced avocados, cream, and capers.
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