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Colombian Ajiaco (Chicken and Potato Soup)

Sara Kate Gillingham
  • minutes
  • Serves 6 to 8

INGREDIENTS

2

Chicken breasts, bone-in and skin on (about 1 1/2 pounds), large

2

Avocados, pitted

1

bunch Cilantro

1/2 cup

Cilantro, leaves

2

ears Corn, fresh

5 cloves

Garlic

1 1/2

lbs Potatoes, mixed red

1

Yellow onion, large

4 cups

Chicken stock

2 tbsp

Capers

1 tbsp

Pepper, freshly ground

1 tbsp

Salt, coarse

2 tbsp

Olive oil

1

bunch Green onions, washed and tied with twine

1/2 cup

Crema mexicana, sour cream or crème fraîche

2 tablespoons dried guascas