Colombia · Chicken · No. 396
Colombian-Style Ajiaco Chicken and Potato Soup with Corn
A single portion of Colombian cooking, ready in 34 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Put the chicken, stock, garlic and half the diced potato into a pan, bring to a simmer and cook for 12–15 minutes until the chicken is cooked through.
- 2
Remove the chicken, shred it, and return to the pan along with the remaining potato and the corn.
- 3
Simmer for a further 10–12 minutes, mashing some of the potato against the side of the pan to thicken the soup slightly.
- 4
Stir in the oregano and spring onion, and season to taste.
- 5
Ladle into a bowl and top with the capers, a spoonful of soured cream, and the avocado slices.
Find more like this
