Ajiaco Santafereño
From: Colombia
Servings:
6-8
Difficulty:
Medium
Ingredients
- 800g bone-in chicken (breast and thighs)
- 2 liters water or chicken broth
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 scallions or green onion stems
- 300g papa pastusa (starchy white potato), peeled and cubed
- 300g papa sabanera (red potato), peeled and cubed
- 200g papa criolla (yellow potato), peeled and cubed
- 200g fresh corn on the cob (cut into 4-5cm pieces)
- 2 tbsp guascas (dried herb), finely chopped (or substitute cilantro if unavailable)
- Salt and white pepper to taste
- For serving: white rice, lime wedges, sliced avocado, capers, heavy cream or sour cream, cilantro
Instructions
- 1. Bring water or broth to a boil in a large pot.
- 2. Add chicken pieces, onion, garlic, and scallions. Simmer 20-30 minutes until chicken is cooked through.
- 3. Remove chicken pieces. Shred the meat, discarding bones and skin. Set aside.
- 4. Add pastusa and sabanera potatoes to the broth. Simmer 15 minutes until they begin to soften.
- 5. Add papa criolla, which will break down and thicken the soup naturally.
- 6. Add corn on the cob pieces. Cook 10-15 minutes until corn and potatoes are very tender.
- 7. Add guascas (or cilantro) toward the end. Season with salt and white pepper to taste.
- 8. The soup should be thick but still soupy.
- 9. Return shredded chicken to the pot. Simmer 5 minutes to warm through.
- 10. SERVING: Ladle soup into bowls. On the side, serve:
- - Cooked white rice
- - Lime wedges
- - Avocado slices
- - Capers
- - Heavy cream or sour cream for each diner to add to taste
- - Fresh cilantro