How To Make Ajiaco Colombiano

There are different versions of ajiaco bogotano but it s usually made with chicken and three kinds of potatoes corn and an herb called guascas.

How to make ajiaco colombiano. In a food processor combine the scallion greens hot sauce tomatoes 1 2 teaspoon salt and 1 2 cup of the cilantro leaves and pulse to a coarse sauce. Colombian ajiaco is simple chicken soup recipe that s low maintenance but high flavor. Bone in skin on chicken breasts about 1 1 2 pounds total 1. Again the measurement is not important just make sure you add more than the other potatoes.

It is made with guascas a native herb with a distinct flavor. For me ajiaco bogotano is the ultimate comfort food and it s also my favorite food from my years overseas. First the chicken is cooked in a stock with onions garlic cilantro green onion and the herb guascas. How to make colombian ajiaco.

Cubans make a stew version of ajiaco that includes beef pork chicken and vegetables and in peru this dish is a side dish of potatoes garlic chilies and herbs. And with lots and lots of flavor. To get the thick texture the trick is to add lots of papa criolla the bigger the better. Large yellow onion coarsely chopped.

From the very first moment the pot was placed on the stove the majestic aroma of the guascas gallant soldier weeds the indispensable ingredient needed to prepare a delicious ajiaco colombiano would fill. For me ajiaco is a feel good comfort food. Put the avocados sour cream or creme fraiche capers and cilantro leaves in small bowls and set them on the table along with the bowls of shredded chicken and the aji. This herb gives the soup a wonderful flavor.

Transfer to a serving bowl. Then the chicken is removed to cool and the potatoes and corn are cooked until soft. Meanwhile make the aji sauce. In a food processor pulse all the aji ingredients until they re finely minced.

It s a great weekend soup but it s also a celebration meal for the bogotanos who often make very large pots of this soup for festive occasions such as christmas. It is very important to use guascas and papa criolla as they are the key ingredients in this dish. Look for it where latin american and andean foods are sold ingredients. So without further delay here s my take on how to make ajiaco.

2 corn cobs cut into 2 pieces 1 l of water. Ajiaco is seasoned with a colombian herb called guascas and is traditionally served with slices of avocado capers and a mild sour cream. What a delicious memory. The creamy and hearty ajiaco a colombian national dish is a favorite during the holiday season.