Photo by claudiaahrens

Ajiaco with Pasta Shells

Cuisine: Colombian
Prep Time: 20 min.
Cook Time: 60 min.
Servings: 8 people

Ajiaco is a classic Columbian soup made with chicken, potatoes and corn. Try adding pasta shells to soak up and hold the delicious broth and turn this soup from a classic to a fusion pasta recipe all-star. The results will be delicious.  This recipe is courtesy of Chef Santiago Gomez, Executive Chef at Cantina La Veinte and Tacology in Miami.

Directions

  1. Bring 4-6 quarts of water to a boil. Add salt to taste.
  2. Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
  3. In a large pot with water, place the chicken breasts, onion, garlic, cilantro, salt and pepper. Bring to a boil.
  4. Reduce to medium heat and cook for about 35 to 40 minutes, or until chicken is cooked and tender. Remove the chicken and set aside.
  5. Add the corn, red potatoes, white potatoes, and the guascas. Add the Medium Shells.
  6. Cut the chicken meat into small pieces and mix in.
  7. Serve the Ajiaco with capers and heavy cream on the side. ¡Buen provecho!
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