Ajiaco (Colombia)
Serves 4
Ingredients
Method
1 kg Chicken Breasts
2 L Water
3 Different Types of Potatoes (Yellow, Red, Andrus), Cubed
2 Corn Cobs, Cut into Pieces
4 Guascas Leaves (Or Bay Leaves as a Substitute)
Salt to Taste and Pepper
200 ml Heavy Cream
1 Avocado, Sliced
Fresh Cilantro, for Garnish
In a large pot, combine the chicken, water, potatoes, corn, guascas, salt, and pepper.
Bring to a boil, then reduce the heat and simmer until the chicken is cooked through and the potatoes are soft.
Remove the chicken from the soup, shred it, and return it to the pot.
To serve, ladle the soup into bowls, top with a drizzle of cream and a few avocado slices, and garnish with fresh cilantro.