Mangu

ajiaco

Next Dish: Fa'ausi

Ajiaco is a traditional Colombian dish typically associated with the capital city of Bogotá. It is a hearty soup made from three types of potatoes, chicken, corn, and guascas, a local herb. The dish is traditionally served with capers and cream, and often accompanied by avocado and white rice. Ajiaco is considered a national dish of Colombia and is particularly popular in colder regions of the country.

corn on the cobs

yellow potatoes

red potatoes

new potatoes

guascas

white onion

salt

garlic

heavy cream

capers

avocado

chicken breast

cilantro

dried pepper

Recipe

Ingredients:

  • 3 chicken breasts

  • 4 corn on the cobs

  • 3 different types of potatoes (12 in total): 4 large yellow potatoes, 4 red potatoes, 4 small new potatoes

  • 1 cup of guascas (a Colombian herb)

  • 4 cloves of garlic

  • 1 large white onion

  • Salt and pepper to taste

  • 1 bunch of cilantro

  • 1 cup of heavy cream

  • 1 cup of capers

  • 4 avocados


Instructions:

  1. Fill a large pot with water and add the chicken breasts, corn on the cobs, garlic, and onion. Season with salt and pepper. Bring the water to a boil and then reduce the heat, letting it simmer until the chicken is cooked through.

  2. Remove the chicken and corn from the pot and set them aside. Add the potatoes and guascas to the pot and continue simmering until the potatoes are soft.

  3. While the soup is simmering, shred the chicken and cut the corn off the cob. Once the potatoes are soft, return the chicken and corn to the pot.

  4. Stir in the heavy cream and adjust the seasoning if necessary.

  5. Serve the ajiaco hot, garnished with capers and cilantro. Slice the avocados and serve them on the side or on top of the soup.