COPPER🇨🇴 Colombia
Ajiaco recipe
A comforting Colombian chicken and potato soup.
Ingredients
- 600 g chicken thighs
- 800 g potatoes
- 2 corn on the cob
- 1 onion
- 3 garlic
- 30 g cilantro
- 1500 ml chicken broth
- 50 g capers
- 1 avocado
- 1 tsp salt
- 1 tsp pepper
How to make Ajiaco
- Chop 1 onion and 3 garlic cloves before starting.
- In a large pot, combine 600 g of chicken thighs and 1.5 L of chicken broth over medium heat.
- Add the diced onion and bring to a simmer; cook for 5 minutes until it becomes translucent.
- Stir in 3 minced garlic cloves, 1 tsp of salt, and 1 tsp of pepper; continue to simmer for 30 minutes.
- Add 800 g of chopped potatoes and 2 ears of corn to the pot; cook for 20 minutes until the potatoes are tender.
- Remove the chicken from the pot, shred it using two forks, and return the shredded chicken to the pot.
- Fold in 30 g of chopped cilantro; stir well to combine all ingredients.
- Serve hot in bowls, garnished with sliced avocado and 50 g of capers.
What is Ajiaco?
Ajiaco is a traditional dish from Colombia, simmered in one pot, and takes about 90 minutes from start to finish. It is built around chicken broth, potatoes and chicken thighs. The recipe below uses 11 ingredients and is written out step by step.
How long does Ajiaco take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 21 dishes built on chicken broth. The method runs to 8 steps, the longest being 30 minutes.
Any tips for making Ajiaco?
Use a variety of potatoes for depth of flavor.
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