Photo by Una Pizca Ajiaco Santafereño is a hearty traditional Colombian soup and one of the country's most iconic dishes.
Ajiaco Santafereño is a traditional Colombian soup and one of Bogota's most iconic dishes. This rich, invigorating soup is made with different types of potatoes, chicken breast and corn. It’s usually served in clay pots and accompanied with avocado, capers and sour cream. It can be served as an appetizer in a smaller portion or as a main course in a big bowl.
Find more Una Pizca recipes in Spanish here!
Ingredients
- 1 chicken breast
- 4 cups water
- 1 large white potatoes cubed
- 1 large yellow potatos cubed
- 22 to 24 baby potatoes halved
- 2 corn cobs
- 1/2 cup cilantro chopped
- 1 large onion julienned
- salt to taste
- pepper to taste
- Accompaniments
- 1 cup capers
- 1 cup Sour cream
- 2 avocados cut into long, thick strips
Directions
- Cook the chicken breast and onion in 4 cups of water in a large pot. Bring to a boil and then reduce heat, and simmer for approximately for 20 to 25 minutes.
- Once cooked, remove the chicken breast from the water. Shred the chicken and set aside.
- Add the corn cobs and potatoes to the water, and cook until thickened, for approximately 15 to 20 minutes. Chop the corn ears.
- Add salt and pepper to taste.
- Add the chicken to the pot, and heat through for approximately 5 to 10 minutes.
- Garnish with cilantro, and serve with capers, avocado and sour cream separately for everyone to add to their personal taste.
Chef Notes
Baby potatoes are also known as Colombian potatoes.
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