Colombian Ajiaco

Method

1. 1

   Cook the chicken and make the broth

   Place the chicken in a large pot with the water or stock, the scallion, garlic, salt and pepper. Bring to a gentle boil and cook for about 30 minutes, skimming off any foam that rises to the surface.

   
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   Chicken breasts simmering in a pot of broth with scallion and garlic

2. 2

   Remove and shred the chicken

   Once the chicken is cooked, remove it and let it cool enough to handle. Shred it into medium pieces and set aside. Keep the broth in the pot.

   
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   Cooked chicken shredded into pieces on a wooden board

3. 3

   Add the corn and potatoes

   Add the corn and potatoes. Add the papa criolla and the potato that will break down first to thicken the broth; add the firmer potatoes so they keep recognizable pieces.

   
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   Corn pieces and three kinds of potato being added to the chicken broth

4. 4

   Cook until it thickens

   Cook over medium-low heat for about 35–40 minutes, stirring occasionally with care. Some of the potatoes should break down and thicken the broth, while others keep their texture.

   
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   Ajiaco thickening in the pot as the potatoes break down into the broth

5. 5

   Add the guascas

   Add the guascas during the last 10 minutes of cooking. Taste and adjust salt and pepper.

   
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   Hand sprinkling dried guascas over the ajiaco in the pot

6. 6

   Return the chicken to the pot

   Add the shredded chicken and cook for a few more minutes, until it is heated through and evenly distributed in the soup.

7. 7

   Serve

   Serve the ajiaco hot with heavy cream, capers and avocado. These toppings can be served on the side or added directly to each bowl, as preferred.

   
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   Serving hot Colombian ajiaco into a bowl with cream, capers and avocado

The step photos are illustrative.