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 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Ksenia Prints
2skinlessboneless chicken breasts
2whole ears fresh cornpreferably Andean corn
2cupspapas criollasor fingerling or baby potatoes
2white potatoespeeled and sliced
2red potatoespeeled and sliced
½cupfresh cilantrofinely diced, plus more for serving
Salt and pepperto taste
1cupcooked ricefor serving
1cupheavy creamfor serving (optional)
In a large pot, place chicken and 10 cups of water. Bring to a boil, then reduce heat to medium and cook for 30 mins. Remove chicken from pot and set aside. Once cooled, shred chicken into small strips.
To pot with chicken water, add corn, papas criollas, red potatoes, white potatoes, 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.