Photo by claudiaahrens 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.
Ingredients
- 1 box Barilla Shells
- 2 large chicken breasts, bone-in and skin on (about 1 1/2 pounds)
- 1 white onion, roughly chopped
- 5 garlic cloves, roughly chopped
- 1 bunch cilantro with stems washed well and tied in twine
- 1 tbs salt
- 1 tbs freshly ground pepper
- 1 1/2 pounds mixed potatoes (Red, Yukon Gold, and Rueests) peeled, and cut into bite-size chunks
- 2-3 ears of fresh corn, cut crosswise into quarters
- 2 tbs dried guascas
- capers to finish
- heavy cream to finish
Directions
- Bring 4-6 quarts of water to a boil. Add salt to taste.
- Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
- In a large pot with water, place the chicken breasts, onion, garlic, cilantro, salt and pepper. Bring to a boil.
- 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.
- Add the corn, red potatoes, white potatoes, and the guascas. Add the Medium Shells.
- Cut the chicken meat into small pieces and mix in.
- Serve the Ajiaco with capers and heavy cream on the side. ¡Buen provecho!
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