Bogotá

Ajiaco santafereño

Chicken and three kinds of potato simmered into a creamy soup with corn, finished with cream and capers.

90 minTime

39 gProtein each

mildSpice

Make it your way

Grandma's wayBogotá ajiaco.

The original

586kcalsame

39 gproteinsame

10 gfibresame

90minutessame

Ajiaco.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)1 kg on the bone

Potato1 kg, mix of floury and waxy, some small yellow

Sweet corn kernels (corn kernels)3 cobs, in pieces

Onion1

Garlic4 cloves

Spring onion (green onion, scallion)3

Coriander leaves (cilantro)a bunch

Water8 cups

Saltto taste

Fresh cream (thickened cream, heavy cream)½ cup, to serve

Capers3 tbsp, to serve

Avocado2, to serve

5 steps

1Simmer chicken with onion, garlic, spring onion, coriander stems and salt in water for 30 minutes.
2Remove chicken and shred. Add the floury potatoes and cook until they fall apart.
3Add waxy potatoes and corn and cook 20 minutes. Add 2 tbsp dried guascas here if you have them.
4Return chicken and season.
5Serve with cream, capers and avocado on the side.

Serve it like this

Serve in deep bowls with a corn piece standing in, and cream, capers, avocado and rice in small dishes alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.