The Recipe
Serves: 6-8 People
Preparation: 30 minutes
Cooking Time: 40-60 minutes
“The very name of this soup, Ajiaco, includes the word Aji, meaning chilli pepper, in the language of the Taino people.”
Ajiaco is a traditional soup that has evolved with the history and culinary landscape of Colombia. More than a soup, it is a stew consisting of filling ingredients that is perfect for cooler seasons and is accompanied by a variety of sides making it a very substantial meal.
Honestly, it is quite difficult to replicate the exact taste of this dish if you do not have the access to Colombian guascas or potatoes, but you can adapt and tweak a little like I have done for this recipe. (Purists, please close on eye).
Try this simply delish soup - make it in bulk and share the warmth and comfort of my favourite Colombian dish.
Or read a little more about its history HERE
THE INGREDIENTS
1 bone in chicken breasts (200g)
2 cloves of garlic
2 tbsp. extra virgin olive oil
120g spring onions (whole)
500g/3 white potatoes, peeled diced into 2cm cubes
500g/3 red potatoes, peeled and diced into 2cm cubes
3 ears of fresh corn, cut into halves
1 jalapeno (optional, finely sliced)
1.5 tsp dried oregano
10g finely chopped coriander stalks
2 litres of good chicken stock OR 2 litres of water and 2 bouillon chicken stock cubes
1/2 -1 tsp salt (depending on the slat level of your stock)
1/2 tsp cracked black pepper (or more if you wish)
10g coriander
Garnish
120mls cream
15g capers
chopped coriander leaves
finely chopped spring onion
THE METHOD
In a large pot (4L), on medium heat, warm olive oil and sear the chicken breast skin down first.
Add in the garlic, spring onions, coriander stems and salt, cook for 3 m before adding the corn, chopped potatoes and oregano. You can add in the chilli here if you are including it.Once the ingredients are seared, pour in the stock and turn and lower the heat. Cook for about 1 hour until the chicken is soft and tender and the stock is slightly reduced.
Remove the chicken breast and shred the meat off the bone, remove the spring onions and discard.
Place pieces of corn in serving bowls, add in the shredded chicken and ladle in the soup.
Leave room for a splash of cream
Top with chopped coriander, spring onions and a sprinkle of capers.
Serve with white rice and fresh, buttery sliced avocado
