Soups & creams
Santafe-style ajiaco
Bogota chicken soup with three potatoes, guascas and corn on the cob.
Gluten-free
Ingredients
- 2 chicken breasts
- 500 g peeled yellow criolla potato
- 400 g peeled sabanera potato, in chunks
- 300 g peeled pastusa potato, in chunks
- 2 ears of corn (choclo), in pieces
- 1 spring onion, in pieces
- 3 garlic cloves
- 2 tablespoons dried guascas
- 1500 g water
- Salt and pepper to taste
- 200 g cream to serve
- Capers and avocado (palta) to accompany
Step-by-step
Using a different robot? Switch it here:
- Put the spring onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the chicken, water, salt and pepper and set 20 min/100C/reverse/spoon speed.
- Remove the chicken, shred it and set aside.
- Add the sabanera and pastusa potato and the corn to the broth and cook 20 min/100C/reverse/spoon speed.
- Add the yellow criolla potato and the guascas and set 15 min/100C/reverse/spoon speed until the criolla potato breaks down and thickens.
- Adjust the salt, return the shredded chicken and mix 30 sec/reverse/spoon speed.
- Serve very hot with cream, capers and avocado on the side.
Tips
- The criolla potato is what gives the ajiaco its creamy body.
- Guascas are essential for the authentic Santafe flavor.
- Serve with white rice and a good ripe avocado.
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