Colombian Ajiaco

Colombian Ajiaco

From Colombia

This dish of Santafereño origin is very popular in Colombia and has become an essential icon of gastronomy in Bogota: La Capital. Thanks to the delicious flavor that characterizes it and the mixture of ingredients very popular in the region.

Ingredients:

2 large chicken breasts (about 1 kilogram each)
½ kilo of savory potato
1 kilo of Creole potato
4 corn on the cob
1 bunch of guascas
1 jar of capers in vinegar, drained
1 box of cream of milk
1 cube of chicken broth
2 ripe large avocados, sliced
Salt to taste

Preparation: 

Cut the corn into medium pieces (4 pieces per corn) add then to boiling water with a little salt over high heat in a medium-large pot (about 2 liters of water). Add the cube of chicken broth.

Peel and slice the potatoes and add half of them to the preparation. Next, peel the potatoes, cut them in halves and add them.

At this point of the preparation  wash the guascas and add them to the pot.

Wash the chicken breasts  well and add them to the other ingredients.

When the chicken is cooked remove it from the preparation and add the other half of the potatoes. Lower the cooking temperature to simmer.

We crumble the chicken and add it back to the preparation when the soup thickens.

The dish was originally served in casseroles, but we can do it in soup dishes. People can add capers, the cream of milk and the avocado in slices.

At the table to their likely this dish is also traditionally accompanied with white rice.