Ajiaco from Colombia - Around the World, Episode 37

Ajiaco from Colombia - Around the World, Episode 37

Tender chicken cooked with potatoes, corn and guascas until the potatoes begin to break down and naturally thicken the broth, then served with avocado, capers and cream. The roots of Ajiaco can be traced back to the Muisca people of the Andean highlands around Bogotá, with the dish evolving over centuries into the Ajiaco Santafereño enjoyed today - and after finally trying it for myself, it’s easy to see why it’s become such an iconic Colombian dish.

Prep

20m

Cook

1h 20m

Total

1h 40m

Ajiaco from Colombia - Around the World, Episode 37

Tender chicken cooked with potatoes, corn and guascas until the potatoes begin to break down and naturally thicken the broth, then served with avocado, capers and cream. The roots of Ajiaco can be traced back to the Muisca people of the Andean highlands around Bogotá, with the dish evolving over centuries into the Ajiaco Santafereño enjoyed today - and after finally trying it for myself, it’s easy to see why it’s become such an iconic Colombian dish.

Prep

20m

Cook

1h 20m

Total

1h 40m

Ingredients

Method

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Step 1

Add the chicken to a large saucepan with the water, spring onions, garlic, coriander and around half of the dried guascas. Season well with salt, bring to a gentle simmer and cook for 30-40 minutes, or until the chicken is cooked through and tender.

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For

6

M

I

For the ajiaco

1

Whole chicken, around 1.6-1.8kg, jointed and skin removed

2.5

litres

Water

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Notes

Traditionally, the cream, capers and avocado are served alongside so everyone can add as much or as little as they like.

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