Ajiaco
Chicken and potato soup.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Make the base broth: In a large pot, bring the chicken pieces, corn on the cob, minced garlic, and scallions to a boil in 10 cups of water.
- 2
Cook the chicken: Simmer for 35-40 minutes until the chicken is fully cooked. Remove the chicken, shred the meat, and set aside. Leave the corn in the broth.
- 3
Layer the potatoes: Add the sliced red and white potatoes to the boiling broth. Simmer for 15 minutes.
- 4
Add papa criolla: Add the small yellow potatoes (papa criolla). These will break down quickly and naturally thicken the soup into a creamy consistency.
- 5
Infuse the flavor: Stir in the shredded chicken and the dried guascas herb. Simmer for a final 10 minutes until the soup is thick and deeply aromatic.
- 6
Serve: Serve hot, allowing guests to garnish their bowls with heavy cream, capers, and a side of avocado.
Plan it in Listahan
Add Ajiaco to your week, check it against your household's allergens, and build the shopping list automatically.