Ajiaco

Name: Ajiaco
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Colombian
Ingredients: 2 lbs boneless skinless chicken breasts; 6 cups chicken broth; 2 lbs russet potatoes, peeled, sliced; 1 lb Yukon Gold potatoes, peeled, sliced; 3 corn ears, cut in thirds; 2 tbsp dried guascas leaves; 1 bunch scallions, chopped; 4 garlic cloves, minced; 1/4 cup capers, drained; 1/2 cup heavy cream; 1.5 tsp salt

A rich chicken and potato soup infused with guascas herb, served with corn on the cob, capers, and cream.

70 minMediumServes 6480 cal/serving

ColombianSoupStovetopStandardHigh ProteinHigh FiberGluten-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-Free

Ingredients

2 lbs boneless skinless chicken breasts
6 cups chicken broth
2 lbs russet potatoes, peeled, sliced
1 lb Yukon Gold potatoes, peeled, sliced
3 corn ears, cut in thirds
2 tbsp dried guascas leaves
1 bunch scallions, chopped
4 garlic cloves, minced
1/4 cup capers, drained
1/2 cup heavy cream
1.5 tsp salt

Instructions

1

In a large pot, combine 6 cups chicken broth, 2 lbs boneless skinless chicken breasts, 1 bunch chopped scallions, 4 minced garlic cloves, and 1.5 tsp salt over medium-high heat.
2

Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken reaches an internal temperature of 165 degrees F.
3

Remove boneless skinless chicken breasts from the pot, shred the meat using two forks, and set aside.
4

Add 2 lbs peeled, sliced russet potatoes, 1 lb peeled, sliced Yukon Gold potatoes, 3 cut in thirds corn ears, and 2 tbsp dried guascas leaves to the simmering broth.
5

Simmer uncovered for 25 minutes until the potatoes break down and thicken the soup broth.
6

Return shredded boneless skinless chicken breasts to the pot, then serve hot topped with 1/4 cup drained capers and a drizzle of 1/2 cup heavy cream.

Questions

Can I make Ajiaco dairy-free?

Yes. The dairy in this entry is 1/2 cup heavy cream. Swap the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Ajiaco keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Ajiaco?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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