Colombian Ajiaco recipe - ingredients, nutrition and when to eat it
This hearty soup from Colombia’s Andean region is made with chicken and several kinds of potatoes.
This hearty soup from Colombia’s Andean region is made with chicken and several kinds of potatoes. Tender potatoes and mild corn are complemented by the aroma of cilantro. It’s warming and filling for lunch or dinner.
World cuisine · 75 minutes to cook
Tips: Mash some of the potatoes and stir them into the broth for a thick texture that’s characteristic of ajiaco.
Tips: Traditional Bogotá-style ajiaco sometimes includes an herb called guascas. If it’s hard to find, cilantro adds a lovely aroma.
Tips: Serve the capers and sour cream on the side just before eating so you can adjust the bright and creamy flavors to taste.
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Ingredients (1 serving)
- Chicken thighs — 180 g
- Potato — 250 g
- Corn — 0.5 pc
- Water — 700 ml
- Onion — 0.3 pc
- Garlic — 2 pc
- Green onion — 0.3 stalk
- Cilantro — 0.2 cup
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Sour cream — 1 Tbsp
- Capers — 1 tsp