Colombian Ajiaco
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People have asked me this question many times: ‘What is your favorite Colombian dish?’ My answer has always been and will be: Ajiaco. I am sharing the recipe my Abuelita Lucrecia made for me, and it is the best I have ever tasted.
I love it so, so, so, so much, that I sometimes end up eating three bowls in a row. One day, my Abuelita prepared this, and I had bowl after bowl, and I ended up apologizing because I couldn’t eat anymore.
This weekend, I asked Chef Lucrecia (my Abuelita) for the recipe so I can share it with you. Since I don’t live in Colombia, it is nearly impossible to find the exact ingredients, but specific alternatives work just as well. I present to you, the Colombian Ajiaco!
Note: the grated arracacha is utilized for adding a thicker consistency, one of the many pieces of advice my Abuelita gave me. The guascas I used weren’t fresh; they were dehydrated, but they tasted so good.
- 2 chicken breasts
- 4 chicken drumsticks
- 2 lb criolla potatoes (yellow potatoes)
- 4 pounds potatoes (I used Russet potatoes)
- 1 grated arracacha (white carrots, creole celery, virraca)
- 2 corns
- 1 handful guascas
- 1 handful cilantro
- 1 cup peas
- 2 cubes chicken bouillon
- Salt to taste
- For serving:
- Cream (Heavy cream)
- Capers
- Avocados
- In a big pot, cook the chicken by fully covering it in water. Then add the salt followed by the chicken bouillon.
- When it starts to boil, add the potatoes cut into slices, the corns into portions, the peas, and the grated arracacha. Check the salt once the chicken is fully cooked.
- The soup will become thick about 10-ish minutes before serving, add the guascas and the cilantro.
- Pull the chicken breast apart so they can be added to the served plates.
- It is usually accompanied by heavy cream and capers, but it depends on the person’s taste.
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