Ajiaco Recipe

Name: Ajiaco Recipe
Prep time: 95 min
Cook time: 45 min
Yield: 4
Cuisine: Internacional
Ingredients: water, boiling; 800 grams chicken breast, clean, with skin preferred; 2 ears corn, or yellow corn, cut into quarters; 1 bunch Guasca, fresh or 2 tablespoons of dried guasca; you can substitute with a sprig of cilantro, parsley, and dill.; 1 scallion, it can also be white onion or green onion, cut in half or quarters; 3 sabanera potatoes, peeled and sliced into medium slices; 4 pastusa potato, peeled and sliced into medium slices; 16 heirloom potatoes, peeled and sliced into medium slices; salt, to season; capers, to accompany; whipping cream, or sour cream, to accompany; avocado, slices, to accompany; white rice, cooked

Brenda Villagomez

This Colombian dish is a national pride and is part of Ibero-American recipes, along with sancochos and stews. Its characteristic flavor is due to the guasca in Colombia, also known as "piojo" in Mexico, while its thickness comes from the use of potatoes in its preparation. Prepare this ajiaco recipe, from Colombia to the world!

Reviewed by Editorial Team of Kiwilimón

Published: 27-06-2022

Preparation

50 mins

45 mins

Low

Bring enough water to a boil in a large pot, add the whole chicken breast, corn cobs, a tablespoon of dried guasca, and the green onion. Cover and cook over medium heat for 10 minutes. After 10 minutes, add the sabanera potato, cover the pot again, cook for 10 more minutes, and add the pastusa potato. At this point, the chicken breast in the broth should be cooked, so remove it from the broth, but this step may vary according to the intensity of the heat. On the other hand, remember that we do not want the chicken to break apart in the broth, so it is necessary that it is well cooked. Keep warm. Once you have the broth without the chicken, add the criolla potato, season with salt, but do not stir the broth, so the pastusa potato does not break apart. Add the salt and the other half of the dried guasca, continue cooking. Now shred the chicken breast that you reserved into medium pieces. Check the ajiaco: once the potato is cooked and the consistency is thick, it will be time to serve. Pour into a deep dish, add shredded chicken and accompany with capers, cream, and avocado. Serve the ajiaco with a bit of cooked rice.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

144

kcal

7.2%

Carbohydrate, by difference

Protein

56%

Total lipid (fat)

3.6

5.54%

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100

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Ajiaco Recipe

Ingredients

Preparation

Nutritional information

Presentation

Tips

Ajiaco Recipe

Ingredients

Preparation

Nutritional information

Presentation

Tips

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