• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chicken and potato soup recipe (ajiaco bogotano)

  • 6servings
  • 2minutes

Add to MenuAdd to Calendar

Source: www.sbs.com.auReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, C, E, P
MineralsFluorine, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 onion, finely chopped

  2. 2 tbsp oil, for frying

  3. 3 or 4 chicken breasts

  4. 1.4 kg yellow potatoes, peeled, sliced

  5. 1.8 kg pastusa potatoes, peeled, sliced

  6. 900g sabanera potatoes, peeled, sliced

  7. 5 corn cobs, husks and silk removed, cut into 5cm pieces

  8. 1 tbsp chopped coriander

  9. 1 bunch of guascas (Colombian herb), finely chopped

  10. 1 tbsp capers

  11. Cream, to serve

  12. 5 avocados, sliced, to serve

Instructions Jump to Ingredients ↑

  1. Heat the oil in a frypan over a medium heat. Add the onion and cook until it softens.

  2. In a large pot, add the chicken, cover with water and simmer for 20-30 minutes.

  3. When the chicken is tender, remove from the pot. Add the potato, corn and coriander. Cook until the potato is tender and the broth thickens.

  4. Add the guascas, stirring continuously, and cook for 5 minutes.

  5. Shred the chicken. Add the capers to the soup, and divide the soup among bowls. Top with shredded chicken. Serve with the cream and avocado.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback