Colombia / Soup
UniTools
Ajiaco bogotano
A chicken soup on three kinds of potato with guascas herb, capers and cream.
Ingredients
ServingsOriginal: Serves 6
- Chicken breasts on the bone800 g
- Small yellow potatoes500 g
- Waxy potatoes, in rounds400 g
- Floury potatoes, in large pieces400 g
- Corn on the cob, halved3
- Dried guascas3 tbsp
- Spring onion4
- Coriander6 sprigs
- Cream200 ml
- Capers4 tbsp
- Avocado2
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Poach the chicken in two and a half litres of water with the spring onion and coriander for forty minutes. Lift it out and shred it; strain the broth.
Return the broth to the pot, add the small yellow potatoes and cook twenty minutes, until they collapse entirely and thicken the soup.
Add the other two potato varieties and the corn and cook twenty minutes more.
Add the guascas five minutes before the end: boiled long, they turn bitter.
Return the chicken, season, and serve with bowls of cream, capers and sliced avocado on the table.
