Colombian Chicken Ajiaco with Avocado and Corn

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 3 Russet potatoes, peeled and cubed 3 Russet potatoes, peeled and cubed
• 3 Yukon Gold potatoes, peeled and cubed 3 Yukon Gold potatoes, peeled and cubed
• 8-10 Colombian papas criollas, peeled and halved 8-10 Colombian papas criollas, peeled and halved
• 2 ears of corn, husked and cut into thirds 2 ears of corn, husked and cut into thirds
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 tablespoon dried guascas 1 tablespoon dried guascas
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Avocado slices (for serving) Avocado slices (for serving)
• Capers (for serving) Capers (for serving)
• Sour cream (for serving) Sour cream (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the chicken pieces, onion, garlic, bay leaves, ground cumin, and salt. Cover with water and bring to a boil. Reduce heat and let it simmer for about 30 minutes, skimming off any impurities that rise to the surface.
2. 2.
   Add the Russet potatoes, Yukon Gold potatoes, and papas criollas to the pot. Continue simmering for another 30 minutes or until the potatoes are tender.
3. 3.
   Remove the chicken pieces from the pot and shred the meat. Discard the bones and return the shredded chicken to the pot.
4. 4.
   Add the corn on the cob pieces and dried guascas to the pot. Simmer for an additional 15 minutes until the corn is cooked.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the Ajiaco hot, garnished with fresh cilantro. Place avocado slices, capers, and a dollop of sour cream on the side for each serving.

Treat your ingredients with care...

• Papas criollas — If you can't find papas criollas, you can substitute them with small yellow potatoes or fingerling potatoes.
• Guascas — Guascas is a traditional Colombian herb that may be difficult to find outside of Colombia. You can try looking for it in Latin American grocery stores or online. If you can't find guascas, you can substitute it with a combination of dried oregano and bay leaves.

Tips & Tricks

• To enhance the flavor of the broth, you can add a chicken bouillon cube or chicken stock to the pot.
• For a thicker consistency, mash some of the cooked potatoes against the side of the pot with a spoon.
• If you prefer a spicier Ajiaco, you can add a chopped jalapeño or a sprinkle of cayenne pepper to the broth.
• Leftover Ajiaco can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Ajiaco hot in individual bowls. Encourage your guests to add avocado slices, capers, and sour cream to their liking. Provide warm crusty bread on the side for dipping into the flavorful broth.

Presentation advice

Garnish each bowl of Ajiaco with a sprinkle of fresh cilantro. The vibrant green color will add a pop of freshness to the dish. Serve the soup in colorful ceramic bowls to showcase the beautiful colors of the ingredients.