Ingredients Jump to Instructions ↓

  1. Colombian Ajiaco

  2. 1 onion, diced small

  3. 1 tsp olive or peanut oil

  4. 5-8 oz roasted, shredded chicken meat

  5. 3/4 lb starchy potatoes, cut into chunks

  6. 1/3 lb waxy potatoes, in half-inch thick slices

  7. 5-6 cups chicken stock

  8. 1-2 cups corn kernels

  9. 1 tsp coriander

  10. salt & pepper, to taste

  11. Chunky salsa

  12. 2 tablespoons capers

  13. creme fraiche or sour cream

  14. avocado, diced

  15. 3 tablespoons roughly chopped cilantro

  16. Saute the onion in the oil over high heat until it begins to color.

  17. Add chicken stock, and scrape up any browned bits that have stuck

  18. to the bottom. Add the chunks of starchy potatoes. Add some salt,

  19. and the coriander.

  20. 20 minutes

  21. Return to heat; add potato slices. Cook until slices are tender to

  22. the bite. Add corn; cook one more minute. Stir in chicken; adjust

  23. salt and pepper levels to your liking.

  24. Ladle soup into wide bowls, and top with a generous spoon of creme

  25. fraiche, a teaspoon of capers, a handful of avocado, and some

  26. cilantro. Serve with a small bowl of chunky salsa on the side.


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