Ajiaco is a hearty Colombia stew made with three kinds of potatoes—russet, red and yellow—and each adds a special property to the dish. The russet melts in and thickens the soup; the red and the yellow (papa criollo, available frozen at Spanish markets) add color.
Ajiaco con Pollo
Serves 6
Ingredients:
10 quarts of water
1/4 cup cilantro, chopped
3 scallions
3 corn ears, cut in half
3 chicken breasts, skinless and boneless, cut into small pieces
2 lbs red potatoes, peeled and sliced 1/4-1/2 inch thick
2 lbs russet potatoes, peeled and sliced 1/4-1/2 inch thick
1 lb frozen yellow potatoes (papa criolla), thawed and peeled
1/2 lb frozen yellow cassava (arracacha), thawed
2 tbsp dried quickweed/galinsoga (guascas)
1 tbsp salt
Lite cooking cream or creme fraiche to taste
Capers to taste
1. To a large pot, add water, cilantro, scallions, corn, chicken breasts and salt. Bring to boil.
2. Cook on high for 20-25 minutes until chicken is thoroughly cooked and corn is tender.
3. Remove chicken and corn from the pot and set aside
4. Add red potatoes to the pot and cook for 5 minutes
5. Add russet potatoes and continue to cook until tender, about 10 minutes
6. Add yellow potatoes, yellow cassava and guascas.
7. Cook until yellow potatoes and cassava have disintegrated and the soup has thickened.
8. Serve with a dollop of lite cooking cream (canned Nestle table cream works fine) and capers.
9. Accompany with white rice and avocado.
