Ajiaco: Colombia's Hearty Treasure

Combine water, chicken, onion, garlic, and bay leaves in a large pot.

Bring to a boil over medium-high heat, then reduce to a simmer.

Cook until chicken is tender, about 30-40 minutes.

Remove chicken and set aside to cool, reserving the broth.

Add papas criollas, papas sabaneras, and papas pastusas to the broth and cook until soft, about 20 minutes.

Shred the cooled chicken and return it to the pot.

Add sweet corn and season with salt and black pepper to taste.

Stir in guascas and simmer for an additional 5 minutes.

Serve hot, garnished with heavy cream, avocado, and capers.

Offer lime wedges on the side for squeezing.

Equipment Needed

Dietary

Allergens