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Ajiaco Soup, a typical dish from Bogotá, is a comforting meal made with guascas leaves (from the Andes) that lend a unique aroma and flavor to this dish.
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Original reipce makes 2 dozen Change Servings
PLACE chicken, water, onion, celery, bouillon and guascas in large saucepan or Dutch oven. Bring to a boil. Reduce heat to medium-low; cover. Cook for 30 minutes.
REMOVE chicken to cool. Add potatoes to broth; cover. Cook for 40 minutes or until potatoes are tender. Mash some of the potatoes in pan with potato masher.
REMOVE chicken meat from bones and return to pan. Add corn and lime juice; cook, uncovered, for 5 to 10 minutes or until thickened. Stir in 1/2 cup media crema. Serve with media crema, avocado and capers.
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