Colombian Ajiaco

The beautiful and vibrant city of Bogotá has gifted the world with amazing music, traditions, landscapes, and the most drool-worthy cuisine and this hearty Colombian ajiaco is the proof! Prepared with classic Colombian ingredients like papa sabanera, pastusa, criolla, dried Guasca, and chicken, this Colombian ajiaco will become a new favorite at home!
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Ingredients
4
Portions
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Preparation
50 mins
45 mins
Easy
  • In a large pot, heat water and bring it to a boil. Add chicken breast, ears corn, 1 tablespoon of dried Guasca, and onion. Cover and cook over medium heat for 10 minutes.
  • Add sabanera potatoes, cover, and cook for 10 minutes. Add pastusa potatoes.
  • Cook chicken breast through and remove chicken broth. Set chicken broth aside.
  • Add heirloom potatoes to the pot and season with salt. Do not stir to keep potatoes from breaking apart. Add salt and remaining dried Guasca and cook.
  • Shred chicken breast into medium-sized chunks.
  • Once potatoes are cooked through and the soup is thick, serve. Serve Colombian ajiaco in a soup bowl garnished with shredded chicken, capers, cream, avocado, and cooked rice on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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