Ajiaco with Guasca Herb

Cook time 1 hr 0 m
Servings

Description

Ajiaco is a traditional Colombian chicken and potato soup known for its rich and comforting flavors. This one of a kind bend consolidates the fragrant Guasca herb, including a unmistakable flavor that sets it separated from the normal Ajiaco.

Ingredients(13)

2 chicken breasts
8 TBSP chicken broth
4 Yukon Gold potatoes, peeled and cubed
2 corn on the cob, cut into 2-inch pieces
1 TBSP guasca leaves (available in Latin markets)
2 diced white onions
2 cloves garlic minced
1 TBSP heavy cream
0.25 TBSP capers
2 avocados sliced
0.5 TBSP sour cream (for garnish)
4 Fresh cilantro leaves, chopped (for garnish)
2 TSP Salt and pepper to taste

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Steps

Step 1

Planning the Soup:In a expansive pot, put the chicken breasts and include sufficient water to cover them. Bring to a bubble, at that point diminish warm and stew for approximately 20-25 minutes until the chicken is cooked. Expel the chicken, shred it, and set it aside, protecting the chicken broth. Within the same pot, include the chicken broth, peeled and cubed potatoes, corn on the cob, guasca clears out, diced onions, and minced garlic. Bring the soup to a bubble, at that point diminish warm and stew for around 25-30 minutes, or until the potatoes are delicate, and the soup has thickened marginally, implanting the interesting flavor of Guasca.

Step 2

Once the soup is prepared, include the destroyed chicken and stew for an extra 5 minutes to warm the chicken through. Add salt and pepper to taste when preparing the soup.To serve, ladle the Ajiaco into bowls.Top each plate with a dollop of heavy cream. Garnish with capers, avocado slices, sour cream, and a generous sprinkle of fresh cilantro.

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