Colombian Ajiaco

Ingredients

• 4 chicken thighs
• 3 types potato: 2 floury, 2 yellow, 2 waxy — all cubed
• 2 corn on the cob, cut into chunks
• 1 onion
• 3 garlic cloves
• 2 tbsp dried guascas (or 2 tsp oregano as substitute)
• 1 cup double cream
• 3 tbsp capers
• 1 avocado
• Coriander
• Salt

Instructions

1. Simmer the chicken with onion, garlic and 2 litres water for 30 minutes; shred and reserve broth.
2. Add all the potato to the broth; the floury ones will dissolve and thicken.
3. Cook 25 minutes, then add the corn and guascas; cook 15 more.
4. Return the shredded chicken.
5. Serve topped with cream, capers, avocado and coriander.

Serving suggestions

• Each diner stirs in cream and capers to taste.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions