Ajiaco | Chicken Creamy Soup
It is a typical dish within the Colombian cuisine, very popular in regions around the Bogota area. Quite often this plate is eaten on weekends at lunch and at important celebrations. It is a hearty chicken soup made with three types of potatoes, sweet corn, and an aromat herb "guasca". There are other versions in Latin American as well like the ones in Cuba and Peru. For more delicious and healthy recipes, please visit andeanrecipes.com/recipes
Ajiaco | Chicken Creamy Soup
It is a typical dish within the Colombian cuisine, very popular in regions around the Bogota area. Quite often this plate is eaten on weekends at lunch and at important celebrations. It is a hearty chicken soup made with three types of potatoes, sweet corn, and an aromat herb "guasca". There are other versions in Latin American as well like the ones in Cuba and Peru. For more delicious and healthy recipes, please visit andeanrecipes.com/recipes
Open in Cookpad AppSteps
- 1
Place the chicken breast (in strips), chicken broth, water, garlic, onion, cilantro, scallions, oil, and salt and pepper into a large pot. Boil them over medium-high heat for about 35mins, or until the chicken is cooked and tender.
- 2
Add to the pot the three types of potatoes (yellow, white, and creole), and guascas. Cook for 20mins more. Make sure that the “papa amarilla” has melted with the soup.
- 3
Correct with salt and pepper as needed. Add the cilantro and oregano on top. Serve it with capers, heavy cream, and pieces of avocado on the side.
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