Ajiaco Colombiano

Ajiaco Colombiano

Ingredients

3
chicken breast, skin removed
12 c
water
3
ears fresh corn, cut into 2 pieces
1/4 tsp
salt
to taste
pepper
chicken bouillon cubes
3
scallions
2
garlic cloves minced
3 tbsp
chopped cilantro
2 c
papa criolla (Andean potato)
3
medium white potatoes, peeled and sliced
3
medium red potatoes, peeled and sliced
1/3 c
guascas (substitute: celery leaves/spinach)
1 c
heavy cream for serving
1 c
capers for serving

Directions

In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 35 to 40 minutes, until chicken is cooked and tender. Remove the chicken and set aside.

Continue cooking the corn for 30 more minutes. Discard green onion and add red potatoes, white potatoes, and the guascas. Cook for 30 more minutes.

Uncover and add the frozen papa criolla and simmer for 15 to 20 minutes, season with salt and pepper.

Cut the chicken meat into small pieces and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side.

Yield: 6 Servings
Region:
Culture:
Category: Soup & Stew
Contributor: Marisol Pulido
Published in: Cultures in the Kitchen