Traditional Treasure Ajiaco is a classic Colombian chicken and potato soup that embodies the rich culinary heritage of the Andean region. This hearty dish features tender chicken, a medley of potatoes, corn, and a unique Colombian herb called guascas, all simmered in a flavorful broth. Garnished with fresh cilantro and served with avocado, capers, heavy cream, and rice on the side, this comforting soup is a true treasure of Colombian cuisine, perfect for bringing warmth and joy to any table.
Traditional Treasure Ajiaco
Rated 5.0 stars by 1 users
Category
Colombian
Servings
6-8
Prep Time
20 minutes
Cook Time
1 minute
Calories
400
Author:
Angie M.
Ingredients
1 whole chicken, cut into pieces
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8 cups chicken broth
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4 cups water
4 large potatoes, peeled and cut into chunks
2 ears of corn, husked and cut into chunks
2 green onions, chopped
1 large onion, chopped
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2 cloves garlic, minced
1/2 cup fresh cilantro, chopped
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1 tablespoon dried guascas (Colombian herb) or substitute with 1 teaspoon ground cumin
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1 tablespoon vegetable oil
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Salt to taste
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Avocado, capers, heavy cream, and rice for serving (optional)
Directions
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3-4 minutes.
Add the chicken pieces to the pot and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
Pour in the chicken broth and water, and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes.
Add the potatoes, corn, green onions, cilantro, and guascas (or ground cumin) to the pot. Stir to combine.
Cover the pot again and simmer for an additional 30 minutes, or until the potatoes are tender and the chicken is cooked through.
Remove the chicken pieces from the pot and shred the meat using two forks. Return the shredded chicken to the pot and stir to combine.
Taste the soup and adjust the seasoning with salt if necessary.
Serve the ajiaco hot, accompanied by avocado, capers, heavy cream, and rice on the side.