dinner · gluten-free
Ajiaco (chicken and potato soup)
Bogotá's chicken soup thickened with three kinds of potatoes, flavored with guascas, served with corn, capers, cream and avocado.
- Time
- 90min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Simmer chicken with scallions, garlic and corn in stock 30 minutes, until it reaches 74°C (165°F); remove and shred chicken.
-
2
Add russet and red potatoes, sliced, and simmer until the russets dissolve, 40 minutes.
-
3
Add papas criollas and guascas and cook 20 minutes until they break up and thicken.
-
4
Return chicken and season.
-
5
Serve with cream, capers, avocado and rice on the side.
