Colombian Ajiaco Recipe

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A bowl of ajiaco colombiano with chunks of corn on the cob, creamy broth, slices of avocado on top, and a drizzle of oil. The comforting soup is presented in a sleek black bowl resting on a rustic wooden surface.

Ajiaco is a traditional, hearty Colombian soup recipe of chicken, potatoes, corn and a unique herb that gives the soup its special flavor. A filling gluten-free one pot meal, this ajiaco recipe is served with avocado, rice, capers, and cream.

Course Main Course, Soup

Cuisine Andean, Colombian, Latin American, South American

Keyword ajiaco, avocado, capers, chicken, cilantro, corn, gluten-free, guascas, one pot meal, papas criollas, potatoes, stew

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 492kcal

Author Ksenia Prints

Ingredients

2 skinless boneless chicken breasts
2 whole corn on the cob ears preferably Andean corn
2 cups papas criollas or fingerling or baby potatoes
2 white potatoes peeled and sliced
2 red potatoes peeled and sliced
¼ cup dried guascas
2 scallions sliced
2 garlic cloves minced
½ cup fresh cilantro finely diced, plus more for serving
Salt and pepper to taste
1 cup cooked rice for serving
1 cup heavy cream for serving (optional)
½ cup capers for serving
2 avocados for serving

Instructions

In a large pot, place chicken and 10 cups of water. Bring to a boil, then reduce heat to medium and simmer for 30 mins. Remove chicken from pot and set aside. Once cooled, shred the chicken into small strips.
To the pot with chicken broth, add corn, three different types of potatoes and the guascas, scallions, garlic cloves and cilantro. Cook for 30 minutes. Some of the potatoes should have dissolved and thickened the soup; if this hasn't happened yet, continue cooking. Season with salt and pepper.
Return shredded chicken to the pot.
Serve the Ajiaco hot, with rice, capers, avocados, cilantro and heavy cream on the side.

Nutrition