Ajiaco Bogotano
Chicken and three kinds of potato simmered with guascas, an herb with no real substitute — Colombia's national dish, topped with cream, capers, and avocado at the table.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole chicken, cut into pieces
- 8 cups water or chicken stock
- 1 lb papas criollas (small yellow potatoes)
- 1 lb russet or Yukon gold potatoes, sliced
- 1 lb red potatoes, whole
- 3 ears corn, cut into large pieces
- 1/4 cup dried guascas
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt, to taste
- Heavy cream, capers, and diced avocado, to serve
Steps
- Simmer the chicken with the onion, garlic, and water or stock until fully cooked, about 30-40 minutes. Remove the chicken, shred the meat, and set aside, keeping the broth.
- Add the papas criollas to the broth and simmer until they break down and thicken the soup.
- Add the sliced potatoes and corn, and continue simmering until all the potatoes are tender.
- Stir in the guascas and simmer for another 10 minutes.
- Return the shredded chicken to the pot and season with salt.
- Serve hot with cream, capers, and diced avocado passed at the table.