AJIACO

WITH
CHICKEN
 INGREDIENTS
8 CUPS OF WATER
4 MEDIUM CHICKEN BREASTS, SKINLESS AND BONELESS
1 CUP OF DRIED GUASCAS (COLOMBIAN PLANT)
2 LBS OF CREOLE POTATOES (YUKON GOLD)
2 LBS OF SABANERA POTATOES (WHITE POTATOES)
1 MEDIUM CHOPPED ONION
2 MINCED GARLIC CLOVES
4 LARGE EARS OF CORN
1 CHICKEN BOUILLON CUBE
1/2 CUP PEAS OR GREEN PEAS
SALT TO TASTE
INSTRUCTIONS 1
IN A LARGE POT ADD THE WATER, THE CHICKEN AND
HALF OF THE GUASCAS. LET IT COOK FOR
APPROXIMATELY 40 MINUTES. WHEN THE CHICKEN IS
STEP BY STEP COOKED, TAKE IT OUT OF THE POT AND PLACE IT ON A
SEPARATE PLATE; CUT IT INTO PIECES AND COVER IT
WITH ALUMINUM FOIL TO KEEP IT WARM. DON'T THROW
AWAY THE WATER.
2
THEN IN THE SAME WATER IN WHICH YOU COOKED THE
CHICKEN YOU MUST ADD THE TWO TYPES OF POTATOES,
THE ONION AND THE GARLIC. LET IT COOK FOR
APPROXIMATELY 2 HOURS SO THAT THE CREOLE POTATO
DISSOLVES COMPLETELY.
 3
INSTRUCTIONS ADD THE CHICKEN CUT INTO SMALL
PIECES, THE COBS, THE CHICKEN BROTH,
Step by Step THE GREEN PEAS AND THE SALT TO YOUR
TASTE. CAREFULLY MIX ALL THE
INGREDIENTS AND LET THEM COOK FOR
ANOTHER HOUR OVER MEDIUM-LOW
HEAT.
4
ADD THE REMAINING HALF OF THE
GUASCAS AND COOK FOR 5 MORE
MINUTES.
 TIPS
TIP 1 TIP 3
IF YOU WANT YOU CAN ADD A THE CHICKEN CAN ALSO BE SERVED
THIRD TYPE OF POTATO SUCH AS WHOLE PIECES OR IN PIECES,
AS RED. DEPENDING ON YOUR TASTE,

TIP 2
THE IMPORTANT THING ABOUT THIS SOUP IS TO
TIP 4
COOK IT OVER LOW HEAT, SO THAT ALL THE WHEN SERVED, AJIACO CAN BE
INGREDIENTS CAPTURE THE TRADITIONAL ACCOMPANIED BY CAPERS, WHITE RICE
FLAVOR OF AJIACO.
AND RIPE AVOCADOS.