Ajiaco Bogotana

My absolute favorite Colombian dish.  Years ago some soup company had a slogan “The Soup that Eats Like a Meal” – well they have never tried Ajiaco, because there is no heartier or tastier soup out there.   After the recipe, please check my comments about how to serve it!

Ingredients

  • 3 chicken breasts, skin removed
  • 12 cups water
  • 3 ears fresh corn, cut into 2 pieces each
  • 1/4 tsp salt
  • Pepper to taste
  • 2 chicken bouillon cubes
  • 3 scallions
  • 2 garlic cloves, minced
  • 3 tbs chopped cilantro
  • 2 cups Papa Criolla (available from most Fiesta markets, frozen section or Amigo Foods)
  • 3 medium red potatoes, peeled and sliced
  • 3 medium white potatoes, peeled and sliced
  • 1/3 cup guascas (maybe at Fiesta, definitely available online)
  • For serving: Steamed rice
  • For serving: Capers
  • For Serving: Heavy Cream
  • For Serving: Avocado, sliced

Directions:

  1. In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper.
  2. Add the water, cover and bring to a boil.  Then reduce heat to medium and cook for about 35 to 40 minutes, until chicken is cooked through and tender
  3. Remove the chicken and set aside
  4. Continue cooking the corn for 30 more minutes
  5. Remove the green onion and throw it away
  6. Add red potatoes, white potatoes, and guascas.  Cook for 30 more minutes
  7. Uncover and add the frozen papa criolla and simmer for 15-20 minutes.  Season with salt and pepper
  8. Meanwhile cut the chicken meat into small pieces and add back into the pot for a few minutes.
  9. Serve hot!

A few notes.  Do not get overly concerned if it appears to be reducing too much.  This should be a thick soup.  If you decide to add a little water in, DO NOT OVERDO IT!!

You want to serve the ajiaco in a fairly large bowl, making sure each serving gets one of the pieces of corn.  On a side plate, provide rice and a slice of avocado.  Put the heavy cream and capers into separate dishes that can be passed around.

I like to remove my corn from my soup, add in some rice, a little heavy cream, the avocado and lots of capers.  Your tastes may differ!  Enjoy this one, and if you can make arepas to serve with it, all the better.

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