Ajiaco is a very popular Colombian soup or stew dish.
Ajiaco also has its Cuban and Peruvian versions. Colombian ajiaco traditionally is made with chicken, multiple types of potato as well as other ingredients including vegetables.
Follow this ajiaco recipe as its a hearty soup sure to please all.
- 2 Large Chicken Breasts, Boneless & Skinless
- 1 Large Yellow Onion
- 6 Cloves Garlic, Chopped
- 2 tsp Coarse Salt
- Pepper to Taste
- 2 TBSP Olive Oil
- 3 Medium Red potatoes, Peeled & Cut into Bite Size Pieces
- 3 Medium White Potatoes, Peeled & Cut into Bite Size Pieces
- 3 Ears Corn, Cut into 2" Pieces
- 3 Scallions
- 3 TBSP Cilantro, Chopped
- 2 TBSP Dried Guascas
- 4 Cups Chicken Broth
- Sour Cream
- 2 TBSP Capers
Combine the chicken, onion, garlic, salt, and pepper in a sealable bag. Refrigerate for up to 24 hours.
Heat the olive oil in a heavy pot over medium-high heat. Add the chicken with its marinade and brown each side, about 5 minutes total. Pour in the broth and raise the heat to high. When the mixture boils, lower the heat to medium-low, then cover and simmer until the chicken is tender, about 30 minutes.
Remove the chicken from the broth and cut the into bite-size pieces. Reserve the broth.
Place the potatoes in the pot with the leftover cooking liquid and turn the heat to medium. Cover and cook for about 5 minutes.
Add the corn, scallions, cilantro, and the guascas. Simmer with the lid on until potatoes are tender, about 20minutes. Return the chicken to the pot. Simmer another few minutes until the chicken is warmed through.
To serve, ladle the soup into individual bowls and top with sour cream and capers.