Prep time: 30 minutes
Cooking time: 1 hour 10 minutes
Although Ajiaco is basically a chicken and potato stew, this Colombian delicacy is in fact very different and full of flavour. It is served with a variety of garnishes, such as rich avocado, calming sour cream, or the intense heat of the Aji – it is these extras that bring the dish to life.
Once all your chopping is done, there is very little effort involved in this dish, so you can sit back and enjoy the beautiful aromas.
- 500g chopped chicken breast
- 1kg mixed potatoes – ideally small and red varieties
- 1 small onion
- 1 leek
- 1 green pepper
- 1 ear of corn
- 2 celery sticks
- 2 litres chicken stock
- 1 avocado
- 200ml sour cream
- A handful of capers
- 4 cloves garlic
- Salt and pepper
- 3 tbsp chopped coriander
- 2-3 spring onions
- 1 chilli - jalapeno, habanero, Serrano or Scotch bonnet, depending on your spice preference
- Add the chicken to the chicken stock and bring to the boil on a large ring of your Britannia hob, then reduce to a simmer for ten minutes.
- Chop the potatoes, leek, pepper, corn and celery into bite-sized chunks and add to the broth, along with the crushed garlic cloves, 2 tbsp coriander, and the finely chopped onion.
- Simmer, partially uncovered, for an hour until the potatoes are cooked and starting to fall apart into a thick soup. Ensure your cooker hood is turned on to reduce the amount of steam.
- Meanwhile, finely chop and combine the spring onions, the chilli pepper and 1 tbsp coriander, with a little water and salt, to make the Aji garnish.
- Divide the soup between your serving bowls, and top with a wedge of avocado, a dash of sour cream, a few capers and a teaspoon of Aji. Alternatively, put the garnishes at the centre of the table and let everybody help themselves.