Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ajiaco | chicken creamy soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Ajiaco

To begin with this particular recipe, we have to first prepare a few components. You can cook ajiaco | chicken creamy soup using 18 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Ajiaco | Chicken Creamy Soup:

1. Get 3 pounds chicken breast
2. Take 3 teaspoons vegetable oil
3. Take 3 minced garlic cloves
4. Get 1/2 chopped medium onion
5. Make ready 10 "papa criollas" (petite)
6. Get 3 Yukon gold potates or "papa amarilla", peeled & cut in 4
7. Prepare 2 Russet or white potatoes, peeled & cut in 4
8. Get 5 fresh corns, cut in 2 pieces
9. Prepare 1/2 cup chopped cilantro
10. Take 1/2 cup guascas
11. Take 1 bunch scallions, chopped
12. Take 10 cups chicken broth
13. Take 5 cups water
14. Make ready 1 teaspoon a dried oregano
15. Make ready 1 cup heavy cream
16. Make ready 1/2 cup capers
17. Make ready 3 avocados (optional)
18. Take to taste Salt and black pepper

Ajiaco is a typical dish in Colombia. It has a lot of potatoes since Bogota is in the mountains and potatoes are plentiful. They are easier to cut if you rotate the corn, eventually the cob will break. Ajiaco is the national dish of Colombia, a flavorful chicken and potato soup with the addition of herbs and corn.

Instructions to make Ajiaco | Chicken Creamy Soup:

1. Place the chicken breast (in strips), chicken broth, water, garlic, onion, cilantro, scallions, oil, and salt and pepper into a large pot. Boil them over medium-high heat for about 35mins, or until the chicken is cooked and tender.
2. Add to the pot the three types of potatoes (yellow, white, and creole), and guascas. Cook for 20mins more. Make sure that the “papa amarilla” has melted with the soup.
3. Correct with salt and pepper as needed. Add the cilantro and oregano on top. Serve it with capers, heavy cream, and pieces of avocado on the side.

Considered a poor man's dish in the past, Ajiaco must include three varieties of potatoes cooked together, abundant and These varieties provide a thick and creamy texture of the final dish. Ajiaco (Spanish pronunciation: [a'xjako]) is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes. Colombian Ajiaco, a chicken and potato soup made with corn on the cob, cilantro, and guascas-a herb from the daisy family used in Colombian cuisine.

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