Ajiaco Soup
My friend lives in Columbia and posted about this hearty and comforting traditional Colombian dish, and it looked so good I had to give it a try.
It’s got all the wholesome cosiness of a chicken and corn soup, but with the added bulk from three types of potatoes, as well as salty briney goodness of capers, and creamy avocado and sour cream topping. It’s also pretty easy to prepare, it just simmers away gently on the stove, making it a great Sunday night dinner option.
(Serves: Serves 4 - 10 minute prep time - 1hr cook time)
Ingredients
- 2L Chicken Stock made from 2 heaped teaspoons of Massel Premium Chicken Stock Powder in 2L of water.
- 2 Chicken breast, skin off (about 1.1 kg)
- 2 cloves garlic, minced
- 2 green onions, finely sliced
- 1/2 bunch coriander, finely chopped
- 2 ears corn, cut into thirds
- 400 g chat potatoes or Yukon gold
- 2 medium white potatoes
- 2 medium red potatoes
- 200 g sour cream or thick Greek yoghurt
- 1/2 cup capers
- 1 avocado
- Salt and pepper
Method
Add chicken stock, chicken breast, garlic, most of the green onions and coriander (reserving some for garnish) and corn to a large pot and bring to the boil, then gently simmer for 30 mins.
Meanwhile, peel potatoes and cut into chunks, and peel and slice avocado.
After 30 mins, use tongs to remove chicken breast to a plate, and corn to a bowl. Add the potatoes and simmer for another 30 mins.
Meanwhile, when the chicken has cooled enough to touch use two forks to shred it.
Just before serving, use the side of your cooking spoon to gently squash soft potato, breaking some of it up unevenly.
To serve, distribute soup into bowls, then top with shredded chicken, corn, avocado slices, sour cream and capers. Season with salt and pepper
Check out the video of this amazing recipe here:
Massel products used in this recipe:
