Ajiaco!

A J I A C O

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• 1 small onion (about 130g)
• 1 clove garlic
• 7 coriander roots washed thoroughly
• 3 litres chicken stock
• 3 tbsp butter
• 2 large chicken breasts (600 g)
• 3 spring onions cut in half
• 1 tsp turmeric
• 3 red potatoes (360 g), cut into inch-sized chunks
• 3 yellow potatoes (620 g), cut into inch-sized chunks
• 400 g papa criollas (or 790 g jar, drained)
• 4 tbsp guascas dried, or to taste
• 3 ears corn cut in half
• Salt & black pepper to taste
• Sour cream or double cream to serve
• Capers to serve
• Avocado, red chilli & coriander leaves to serve

I N S T R U C T I O N S :

1. Chop the onion, garlic, coriander roots and a ½ cup of the stock in a blender until smooth. Alternatively give them a good pounding in a mortar, adding the stock after you've pounded them.
2. Heat a large saucepan over medium-high heat, toss in the butter and follow with the chicken breasts, left whole. Cook the breasts on both sides until opaque, but not browned.
3. Toss in the onion purée and mix it around occasionally for about 5 minutes, turning the chicken as you go. This is where the flavour levels start to develop.
4. Add the spring onions, remaining stock, turmeric and all the potatoes. Bring to the boil then reduce to a simmer, allowing it to cook for about 40 minutes. Toss in the corn, guascas and check for seasoning. Give it a stir and allow to simmer for another 20 minutes.
5. Remove the chicken breasts and shred them.
6. Serve the soup with the shredded chicken, cream, capers and avocado. Garnish with the chilli and coriander leaves.
7. Note - the potency of the guascas could vary, so if you make this recipe, try adding 1-2 tbsp and letting it cook for ten minutes. Taste and add more if you feel it may need it.

In Colombia the creation of the dish is usually attributed to the Muiscas during the colonial period, since the use of corn predominated in them. Then, the ingredients of the new world were added to those of the old continent, such as chicken, capers and cream, to form that thick soup that we know. It is also said that despite its indigenous origin, during the 19th century, a good ajiaco Santafereño. It was the Sunday dish among the families of the lineage.

This dish is traditional from the department of Santander, Colombia. It is practically a chicken soup with three kinds of potatoes. Ajiaco has a specific flavor a little difficult to describe, like smoke (? Given by the guasca herb.