Recipe by Nathalie Herling.
Columbians love soups; every region with its various natural resources has a unique comfort food type of soup. Ajiaco is a delicious classic you would find in the country’s capital city Bogota. It is very simple to make, wonderfully addictive but requires at least one special ingredient to separate it out from most chicken and potato soups, it the herb Guascas. A delightful kind of citrus herb, that grows like a weed, and is sometime called the Valient Soldier! You can buy it online* or if you are in a Columbian neighbourhood anywhere in the world ask for it in the local stores and delis. They will usually have it. I also recommend using all the garnishes when serving your soup. The capers, cilantro and cream really offer a fabulous taste treat.
In the above picture the Ajiaco is served with the garnishes, rice and some Farmers Cheese Fritters. A very filling meal
Ajiaco Chicken, Potato, Corn traditional Colombian Soup
- 2 chicken breasts and 3 large legs - Skin removed
- 3 large cloves of garlic chopped
- 1 large onion chopped
- 3-4 tablespoons of Olive Oil
- 12 Small yellow potatoes
- 3 medium Yukon gold cut up in one inch cubes
- 8 small red potatoes cut in half
- Chopped bunch of cilantro
- plus ¼ cup of leaves for garnish
- 8 tablespoons of dried Guascas
- 2 tablespoons of salt
- 1 tablespoon of pepper
- 3 ears of Corn cut in wheels
- 10 cups of a Chicken Broth
- 1 cup of Sour Cream or Mexican Crema if available
- 1 sliced Avocado
- 1 cut up lime
- 1/8 of capers
- Heat the olive oil in a large soup pot. A classic La Chamba Colombian clay pot would be ideal.
- Sauté the chopped onion and garlic until golden then remove the onions and save to the side.
- Next sauté and cook the chicken in the same oil/liquid as the onions. When cooked through add the cooked onion mixture, chicken broth, spices and herbs. Cover and bring to a boil. Simmer over medium heat for about 20 mins.
- Add the cut up potatoes simmer for about 40 min. Add in the wheels of corn. Colombian corn would be added earlier since the traditional corn from this area for this dish would have larger slightly tougher kennels than the typically tender yellow corn. Cook the corn in the broth for about 12 - 15 min.
- Serve the soup with bowls of the condiments, capers, sour cream, cilantro leaves and the sliced avocado.
