Ajiaco de Pollo: Comforting Chicken and Potato Soup Served with Cream, Capers, and Crusty Bread
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Let's make Ajiaco de Pollo! This comforting Colombian chicken and potato soup takes about an hour, with no advanced prep needed. First, sauté onion, scallions, and garlic, building a flavorful base. Next, add the potatoes, broth, and thyme, simmering until tender. Then, poach the chicken in the soup, shred it, and return it to the pot. Stir in the cream, guascas (or more oregano), cilantro, capers, and a squeeze of lime. Enjoy with crusty bread! Don't worry if you can't find an ingredient, get creative!
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless skinless chicken breast
- 1 cup heavy cream
Fresh Produce & Herbs
- 1 pound Yukon Gold potato
- 1 pound Russet potato
- 1 pound papa criolla potato
- 1 whole yellow onion
- 1 bunch cilantro
- 1 whole avocado
- 1 whole lime
Seasonings & Spices
- 4 cloves garlic
- 4 whole scallion
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 sprigs fresh thyme
- 5 leaves fresh guascas
Pantry Items
- 8 cups chicken broth
- 2 tablespoons olive oil
- 1 whole crusty bread
- 1 cup capers
Related Recipes:
M
Hearty Chicken Chef