Ajiaco (Colombian Chicken and Potato Soup - Gluten Free)
A creamy and flavorful gluten-free Colombian soup made with chicken, potatoes, and guascas, an herb that gives it a unique flavor. Served with avocado and capers.
Ingredients
- about 910 g Chicken breasts
- about 1360 g Potatoes (russet, yellow, and small red)
- 8 cups Chicken broth
- 1 medium Onion
- 3 cloves Garlic
- 2 tbsp Guascas (dried)
- 1/2 cup Heavy cream
- 1 medium Avocado
- 2 tbsp Capers
- 1/4 cup Cilantro
- 1 tsp Salt
- 1/2 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine chicken breasts, potatoes, chicken broth, onion, garlic, and guascas.
- 2Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is cooked through and the potatoes are very tender.
- 3Remove the chicken breasts from the pot and shred the meat. Return the shredded chicken to the pot.
- 4Use an immersion blender to partially blend the soup until it reaches a creamy consistency. Leave some chunks of potato for texture.
- 5Stir in heavy cream and season with salt and pepper to taste.
- 6Serve hot, garnished with diced avocado, capers, and chopped cilantro.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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