Ajiaco (Dairy-Free, Egg-Free)
A comforting Colombian chicken and potato soup, adapted to be dairy and egg-free. Rich in flavor and perfect for a hearty lunch.
Ingredients
- about 910 g Chicken breasts
- about 680 g Potatoes (Yukon Gold)
- about 450 g Papa Criolla (small yellow potatoes)
- 2 tbsp Guascas (dried)
- 8 cups Chicken broth
- 4 stalks Scallions
- 4 cloves Garlic
- 2 ears Corn on the cob
- 1 medium Avocado
- 1/4 cup Cilantro
- 1 medium Lime
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine chicken breasts, potatoes, papa criolla, guascas, chicken broth, scallions, and garlic.
- 2Bring to a boil, then reduce heat and simmer for 45 minutes, or until chicken is cooked through and potatoes are tender.
- 3Remove chicken and shred. Return to pot.
- 4Add corn on the cob and cook for another 15 minutes.
- 5Serve hot, garnished with avocado slices, cilantro, and a squeeze of lime.
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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