Ajiaco
Colombian chicken soup with potatoes, corn, and creamy garnishes.
Ingredients
- Chicken thighs or breast600 g
- Potatoes900 g
- Corn on the cob2 pcs
- Onion1 pcs
- Garlic cloves3 cloves
- Capers2 tbsp
- Cream150 ml
- Avocado1 pcs
- Cilantro15 g
- Salt1 to taste
- Broth500 ml
- Water500 ml
Instructions
Cover the chicken with 2 liters of water, add onion, garlic, and salt, and simmer for 30 minutes.
Remove the chicken and shred it.
Cut the potatoes into mixed sizes so some break down and thicken the soup.
Add the potatoes and corn to the broth and cook for 30–35 minutes.
Return the chicken, adjust the salt, and simmer for 5 more minutes.
Serve with cream, capers, avocado, and cilantro.
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