Colombian Ajiaco Recipe

The origin of this dish is in the savannah of the city that is now known as Bogotá and consists of a thick soup made from several typical ingredients of this region. It is made up of chopped tubers, in this case different types of potatoes, which are the basis of the recipe and the ingredient that provides the thick consistency, and a main protein, chicken. It can be served with avocado, cream and capers. This dish is made on these dates in December, it is very typical of my country of origin Colombia. Keep reading and discover the steps to make Colombian ajiaco.

Ingredients to make Colombian Ajiaco:

• 250 grams of Creole Potato
• 250 grams of Papa pastusa or for puree
• 250 grams of Papa sabanera or for frying
• 200 grams of long onion
• 3 units of Avocados
• 2 units of chicken breast
• 1 cup of fresh Cilantro
• 30 grams of Guascas (they can be obtained fresh or dried, it is something very typical of the region)
• 100 grams of Arracacha
• 4 units of corn
• 200 milliliters of milk cream (1 cup)
• 1 pinch of pepper
• 1 pinch of salt
• 1 dessert spoon of garlic paste

How to make Colombian Ajiaco:

1. The first step will be to pre-list the ingredients to be able to start making our Colombian ajiaco recipe.
2. Peel the potatoes and arracacha, chop them into similar squares and, once you have them all peeled, take them to a pot over medium heat with enough water to cover them. Add salt to taste and cook until the potatoes dissolve in the water.
3. Once we have the potatoes in the cooking process, we proceed to prepare the chicken breasts by taking a pot over medium heat, add a little sunflower oil and add the breasts to brown them. Add the finely chopped long onion, salt, pepper and garlic paste to taste.
4. Once the breasts are golden, add enough water to cover them, add oregano to taste or thyme to season the breasts and continue with the preparation of the Colombian ajiaco.
5. Once you notice that our soup is thickening, add the cobs cut into pieces or the shelled corn to cook.
6. Remove the breasts from the broth once cooked and let them cool so you can shred them.
7. Add the guascas, this is a typical herb and can be obtained fresh or dried. This ingredient will give a particular flavor to our Colombian soup.
8. While we let the Colombian ajiaco conserve, we chop the avocados into squares and reserve them in a bowl, add a little coriander and lemon so that it does not oxidize.
9. Lastly, add the shredded chicken breasts to the Colombian ajiaco and leave to keep for a few more minutes. Turn off the heat and the soup is ready to serve.