Colombian Ajiaco
Porciones: 5
  • 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
  1. In a big pot, cook the chicken by fully covering it in water. Then add the salt followed by the chicken bouillon.
  2. 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.
  3. The soup will become thick about 10-ish minutes before serving, add the guascas and the cilantro.
  4. Pull the chicken breast apart so they can be added to the served plates.
  5. It is usually accompanied by heavy cream and capers, but it depends on the person’s taste.
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