Prepare this Latin American soup that you will love. It is made with potatoes, corn, chicken, capers, etc. A flavorful stew that you cannot miss. Bring a bit of Colombian cuisine to your table.
2 blacks sesame seeds, tender, cut into 3 cm wide slices
2 stems of spring onion , not cut; only the white part
1 teaspoon garlic, mashed
1 guascas
1 tablespoon fresh cilantro, finely chopped
250 milliliters whipping cream
100 grams capers
2 tablespoons sunflower oil
2 avocados
salt and pepper
Preparation
15 mins
0 mins
Low
In a large pot, sauté the chicken, cilantro, garlic, pepper, and salt in the oil; when browned, add the corn, green onion, and then the starch potatoes (criolla and pastusa); add water to cover the chicken (don't overdo it with water), as the potatoes cook you can add more water; when the chicken is tender, without overcooking, remove it from the pot.
When the kernels of the corn are soft, add the sabanera potato, taking care not to break it, and half of the guascas. Shred the chicken, removing the skin and set aside; cut the avocado into cubes and keep it with the avocado seed to prevent oxidation.
The ajiaco continues cooking and water is added until the desired thickness is achieved; it should not be too liquid or too thick.
With 5 minutes left before serving, add the rest of the guascas. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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