Ajiaco is a potato soup from Colombia.
The soup is typically served with heavy cream, capers and avocado, all mixed in just before eating in the proportions according to individual preference. Ajiaco is considered a full meal. In the highly regional Colombian cuisine, this is the dish most representative of Bogotá.
- Ajiaco on Wikipedia - original source of description, licensed under the GNU Free Documentation License
- chicken breast
- garlic and onion
- chicken stock
- 12 small yellow potatoes, cut in halves
- 2 ears corn, cut in halves
- 8 medium potatoes, peeled and cut into 5mm slices
- 1 bunch scallions
- 1 bunch cilantro
- 8 tbsp guascas
- 1 cup heavy cream
- 2 tbsp capers, drained
- 2 avocados, peeled, pitted and thinly sliced
- The night before cooking, marinate the chicken breasts with garlic, onion and salt.
- Put the breasts, add water, cover and cook until the chicken is tender.
- Transfer the chicken to a platter.
- Remove the skin from the chicken and discard.
- Cut the chicken breasts into strips.
- Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate.
- Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn.
- When cooked remove the bunch of cilantro and the bunch of scallions.
- Serve the chicken on soup bowls and pour the soup into the bowls.
- Pour 3 tbsp of cream and 1 tsp of chopped capers on each bowl.
- Float the sliced avocado on top.