Ajiaco Bogotano

🛒 Ingredients

• Chicken Breast 150 g · 248 kcal
• Creole Potato (Papa Criolla) 100 g · 85 kcal
• Sabanera Potato (Papa Pastusa) 100 g · 85 kcal
• Red Potato 100 g · 85 kcal
• Corn on the Cob 150 g · 144 kcal
• Guascas (Galinsoga parviflora) 5 g · 0 kcal
• White Onion 25 g · 10 kcal
• Garlic 3 g · 4 kcal
• Chicken Broth 300 g · 10 kcal
• Capers 10 g · 2 kcal
• Heavy Cream 30 g · 102 kcal
• Avocado 50 g · 80 kcal

👨‍🍳 Instructions

1. Place chicken breast, white onion, and garlic in a large pot with chicken broth or water; bring to a boil, then reduce heat and simmer until chicken is cooked through, about 30-40 minutes.
2. Remove chicken, onion, and garlic from the pot; shred the chicken and discard the onion and garlic or save for other uses. Strain the broth and return it to the pot.
3. Add all three types of potatoes (criolla, sabanera, and red) to the broth, along with the corn on the cob.
4. Season with salt to taste, bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until potatoes are very tender and the soup has thickened.
5. Stir in the shredded chicken and guascas; continue to simmer for another 5-10 minutes to allow flavors to meld.
6. Serve hot in bowls, traditionally accompanied by capers, heavy cream, and sliced avocado on the side.