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

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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.

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Questions

What is Ajiaco?

A rich chicken and potato soup infused with guascas herb, served with corn on the cob, capers, and cream. This reference files it under Colombian soup: made on the stovetop, rated medium and about 70 minutes start to finish.

What internal temperature should Ajiaco reach?

For Ajiaco, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Is there a substitute for capers in Ajiaco?

The entry for Ajiaco calls for 1/4 cup capers, drained. In its place: Chopped green olives give the same briny pop.

Can I use chicken thighs instead of chicken breasts in Ajiaco?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Ajiaco uses 2 lbs boneless skinless chicken breasts.

How long does Ajiaco keep?

Refrigerate Ajiaco for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

Serve it with

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