Colombian Ajiaco (chicken and Potato Soup)


Many years ago, I had a memorably boisterous dinner in the upstate home of a Colombian woman, surrounded by snow and filled with light

What you will need

2 large chicken breasts, bone-in and skin on (about 1 1/2 pounds)

1 large yellow onion, roughly chopped

5 cloves garlic, roughly chopped

1 tablespoon coarse salt

1 tablespoon freshly ground pepper

2 tablespoons olive oil

4 cups chicken stock

1 1/2 pounds mixed potatoes (red, yukon gold, and russets), peeled and cut into bite-size chunks

2-3 ears fresh corn, cut crosswise into quarters, or 1 1/2 cups frozen corn kernels

1 bunch cilantro, with stems, washed very well and tied with twine

1 bunch green onions, washed and tied with twine

2 tablespoons dried guascas

2 avocados, pitted, peeled and thinly sliced

1/2 cup Crema Mexicana, sour cream or crème fraîche

1/2 cup chopped cilantro leaves

2 tablespoons drained capers, chopped


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