Colombian Chicken and Potato Soup/Ajiaco by Daniel León Quiroga From TP in Colombia
INGREDIENTS
HOW TO PREPARE
01. Cook chicken, garlic, branch of coriander, onion, and salt to taste in water for 10 minutes. 02. Add the 3 types of potatoes (Criolla, Sabanera, and Pastusa), and let them cook for other 10 minutes. 03. Add the corn and half of the guascas leaves to the pot. Cook all the ingredients in the pot covered and over low heat for 70 minutes. 04. When the chicken is cooked (20-25 minutes of the total cooking time), take it out from the pot. Shred it and set aside. 05. After 60 minutes of cooking, take out the onion and the branch of coriander. Add the remaining guascas leaves and let them cook for the last 10 minutes. shredded chicken, capers, and milk cream to taste. 07. Enjoy the Ajiaco with a portion of avocado and white rice (optional). 06. Serve the hot Ajiaco by adding 1 portion of
• 4 cups hot water • 1 boneless and skinless chicken breast • ½ pound or 250 grams Criolla potatoes, peeled and sliced • 1 pound or 500 grams Sabanera potatoes, peeled and sliced • ¾ or 750 grams Pastusa potatoes, peeled and sliced • 1 long onion stem • 1 garlic clove, finely chopped • 1 coriander branch (secret touch) • 2 corn cobs, cut into pieces • 1 bunch guascas leaves • ½ cup milk cream • ½ cup capers • 2 avocados, cut into pieces • Salt to taste
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