Ajiaco bogotano
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Ajiaco is prepared in different ways, generally with the same ingredients in different proportions, although you can substitute the chicken with beef
Cooking time
90 minutes
Number of servings
10
Difficulty
Medium
Ingredients
16
cup(s) water (4 cups of water can be substituted with 4 cups of milk)
500
gr papas criollas, peeled and sliced into rounds
1
kg páramo potatoes, peeled and sliced
750
gr papas sabaneras, peeled and cut into slices
1.5
kg chicken breasts (or two cut-up chickens)
4
piece(s) tender corn cobs, cut into pieces
3
piece(s) scallion stalks
4
clove(s) cloves of garlic, crushed
1
bunch bunch of guascas
1
piece(s) sprig of cilantro
1.5
cup(s) heavy cream
1
cup(s) capers
4
piece(s) medium avocados, halved
pinch salt and pepper to taste
Directions
- Place the chicken breasts (or chicken pieces), the potatoes, the green onions, the garlic, salt and pepper to cook in the water and milk mixed together, for about 45 minutes to 1 hour (until the meats are tender and the papas criollas and paramunas are dissolved).
- Remove the chicken breasts (or pieces) and the green onions.
- Add the corn cobs to the broth, which have been cooked separately, and keep it simmering over low heat until the desired thickness is achieved.
- Add the guascas 5 minutes before serving.
- If the chicken is to be served deboned and shredded, it is added to the ajiaco at the time of serving, or some people prefer it on the side.
- If the pieces are kept whole, place one portion on each plate.
- The shredded meats can also be served mixed with the cream, as they look more appealing this way.
- This appetizing dish is accompanied with avocado ají, herb ají, or simply with avocado slices.
- The capers, the heavy cream, and the cilantro are served on the side.
- The corn cobs are served whole or shelled with the ajiaco, or if preferred, on the side.