Colombia: Ajiaco

Colombia: Ajiaco

The amazing and very delicious soup from Bogota - Ajiaco.

Ingredients - Enough for 4 people.

• 2l of water
• 250g of papas criollas (creole), peeled and sliced (all of the potatoes in this recipe are hard to find outside of Colombia, but what it basically is, is two kinds of soft boiling potatoes that dissolve in the soup and one kind of hard boiling that stays firm)
• 500g of papas paramunas, peeled and sliced
• 400g of papas sabaneras, peeled and sliced
• 750g of chicken breast
• 2 cob on the corns, sliced into 3 pieces each
• 3 spring onions (large pieces, will be removed from the soup after cooking)
• 2 garlic gloves, roughly chopped
• 1 hand of mint leaves
• 1 hand of cilantro
• 200ml of heavy cream or sour cream
• 100g of capers
• 1 large or 2 small avocados, sliced
• Salt and pepper to taste

How to make it

1. Peel all potatoes. Afterwards, the hard boiling I cut into cubes and the soft ones I sliced into thin slices with a mandolin. (It is much faster).
2. In a large pot, add the water, chicken breast, all the chopped potatoes, spring onion and garlic and cook for 45 minutes to 1 hour until the meat is soft and the potatoes have dissolved.
3. Fish out the chicken breast and the spring onions.
4. In a seperate pot cook the corn on a cob for about 40 to 50 minutes.
5. Use two forks to shred the chicken brest into small pieces.
6. Now add the cooked corn into the soup and let simmer, uncovered for about 20 minutes to thicken it up a bit.
7. 5 minutes before serving, add the mint and the shredded chicken.
8. Serve the soup with a side of heavy cream, a side of capers, a side of avocado and a side of cilantro.
9. Enjoy this delicious soup!