Ajiaco

Savor the heartwarming flavors of Colombian Ajiaco, a comforting chicken and potato soup enriched with sweet corn and capers. Perfect for cozy weeknight dinners or gatherings with loved ones.

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 3 medium potatoes, peeled and cubed
• 2 cup corn kernels
• 453.6 g chicken breast, skinless
• 1 cup capers
• to taste none salt and pepper

Method

1. 1

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.

2. 2

   Pour in the chicken broth and bring it to a boil.

3. 3

   Add the cubed potatoes and corn kernels to the pot. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

4. 4

   While the potatoes are cooking, season the chicken breast with salt and pepper. In a separate skillet, cook the chicken breast until golden brown on both sides, then shred it.

5. 5

   Once the potatoes are tender, add the shredded chicken to the pot. Simmer for an additional 10-15 minutes, allowing the flavors to meld.

6. 6

   Taste and adjust seasoning with more salt and pepper if necessary.

7. 7

   Serve hot with capers on the side, allowing each guest to add to their taste.