Entree: Colombia – Antioquia – Ajiaco Antioqueño (Hearty Colombian chicken and three-potato soup flavored with guasca, served with corn, crema, capers, and avocado)
Serving Size: 6
Approximate Time
Prep
20 min
Cook
55 min
Total
1 hr 15 min
Ingredients
- 3 bone-in chicken breasts, approx. 8 oz (225 g) each
- 12 cups (2.8 L) water or low-sodium chicken stock
- 1 large yellow potato (papa criolla), about 1 lb total of small criollas, halved if large (450 g)
- 1 lb (454 g) waxy red or pastusa potatoes, peeled and cut into 1–1½ in (2.5–3.8 cm) pieces
- 1 lb (454 g) russet potatoes, peeled and cut into 1 in (2.5 cm) pieces
- 3 ears corn, cut into 3–4 pieces each
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1/2 cup (15 g) fresh cilantro, chopped (stems reserved)
- 1 tbsp (4 g) dried guasca
- 1 tbsp (15 g) kosher salt, adjust to taste
- 1 tsp (5 g) black pepper
- 2 tbsp (30 ml) capers for serving
- 1/2 cup (120 ml) heavy cream or Colombian crema for serving
- 2 ripe avocados, sliced
- Cooked white rice, for serving (optional)
Instructions
1. In a large heavy pot, combine the chicken breasts, water or stock, chopped onion, minced garlic, and cilantro stems. Bring to a gentle boil over medium-high heat, skimming any foam that rises; reduce heat to a simmer and cook uncovered for 25–30 minutes.
2. Add the russet and pastusa potatoes to the simmering pot and cook 15–20 minutes until they begin to soften.
3. Add the corn pieces and the yellow (criolla) potatoes; sprinkle in the dried guasca. Continue simmering 10–15 minutes more until the criollas begin to break down and thicken the broth and all potatoes are tender.
4. Remove the chicken pieces to a cutting board, shred the meat off the bone into bite-size pieces, discarding bones and skin, and return the shredded chicken to the pot. Taste and adjust seasoning with salt and pepper.
5. Ladle the ajiaco into bowls and serve with a spoonful of crema, a few capers, sliced avocado, chopped cilantro, and white rice on the side if desired.
