Ajiaco (Colombian Chicken and Potato Soup)
A single portion of Colombian cooking, ready in 35 minutes. About 530 kcal and 46 g protein.
Per portion
Calories from protein 35%, carbs 40%, fat 25%. Estimated from the ingredients.
Roughly £3.20 a portion.
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 (75°C in the thickest part).
- 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. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 4
Stir in the oregano and most of the spring onion, and season to taste.
- 5
Ladle into a bowl and top with the capers, a spoonful of soured cream, the avocado slices and the remaining spring onion.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/ajiaco-colombian-chicken-and-potato-soup/
