← Nouns Cooking · Soup Pot

Ingredients

• 1 kg bone-in chicken breasts, skin removed
• 3 l Water
• 3 Spring onion, left whole
• 3 cloves Garlic, smashed
• 1 handful coriander stems
• 700 g floury potatoes (russet or sabanera), peeled and thinly sliced
• 500 g waxy potatoes (Yukon Gold or pastusa), peeled and sliced
• 300 g papas criollas or small yellow potatoes, peeled
• 3 corn cobs, each cut into 3–4 pieces
• 10 g Dried guascas (Colombian herb)
• 200 ml double cream, to serve
• 4 tbsp Capers, to serve
• 2 Avocado, sliced, to serve
• Salt
• Black pepper

Method

1. Put the chicken, water, spring onions, garlic, coriander stems and 2 tsp salt in a big pot. Bring to a boil, skim, then simmer for 30–40 min, until the chicken reaches 75°C (165°F).
2. Lift out the chicken and set aside. Scoop out and throw away the spring onions and coriander stems.
3. Add the floury and waxy potatoes and the corn to the broth. Simmer for 30 min, stirring often, until the floury potatoes break down and thicken the soup.
4. Add the small yellow potatoes and guascas and simmer for 15 min more, until they are tender. Meanwhile shred the chicken, discarding the bones.
5. Return the chicken to the pot, season with salt and pepper and heat through.
6. Serve in deep bowls with a piece of corn in each, and pass round cream, capers and avocado so everyone can add their own.

Tips

• Guascas is the herb that makes ajiaco taste like ajiaco; look for it dried at Latin American shops or online.
• Serve the cream on the side so dairy-free eaters can skip it.

Sources

Written in our own words after cross-checking these recipes:

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