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Ajiaco Bogotano (Chicken And Potato Soup)

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Washington Post
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main-dish soups gluten free nut free lunch latin


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1/4 of an onion, sliced lengthwise

1 bunch cilantro

6 scallions, white parts only

1 clove garlic

1 stalk celery

4 quarts water

1 (3 1/2 pounds) chicken, skinned and quartered

4 chicken bouillon cubes

4 ears corn

2 pounds red bliss potatoes, peeled and cut into medium slices

3 pounds russet potatoes, peeled and cut into medium slices

2 pounds papa criolla (Columbian yellow potatoes, available in jars or frozen at Latin American specialty markets), peeled and quartered

1 packet (0.35 ounces) dried guascas (available at Latin American markets)


Freshly ground black pepper

1/2 cup heavy cream, for garnish

3 avocados, coarsely chopped, for garnish

1/2 cup capers (not drained), for garnish

Aji Salsa, for garnish

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