ireneflorez

Ajiaco Santafereño

Leave a comment

Ajiaco Santafereño. Image by (cc) Flickr user El Agujero

Ajiaco Santafereño. Image by (cc) Flickr user El Agujero

Ajiaco santafereño, a traditional take on the basic chicken stew, comes from the Colombian capital city which also gives it its name, Santa Fe de Bogota.
 
This rich potato stew features four distinct potato varieties in combination with corn and guasca, a nutritious herb native to the AndesIt is great for pregnant women and for those healing from a cold or flu. 
 
Prep Time: 1 hour
Ingredients (serves 6):
2 lbs of chicken breast – or veggie stock and your veggie protein of choice
potatoes:
1/2 kilo papa Sabanera from the planes of Cundinamarca and Boyacá – or red potatoes
1/2 kilo papa Paramuna from the high plateau – or russet potatoes
1/2 kilo papa Pastusa from Pasto
1 kilo papa Criolla (a small yellow potato that in dissolving thickens the mixture given the stew it’s final consistency) – or small white boiling potatoes
4 ears of corn
5 scallions, white part only, chopped
1 bunch cilantro, washed and trimmed
1 clove garlic, minced
handful of guasca
salt to taste
capers/creme to dress the dish

3 ripe avocados

Prep: 

1. Clean and cut the corn in half. Cook corn on high with 2 litres of water. Peel and cube the papas Sabaneras or red potatoes and cook with the corn. Peel the papas Pastusa, slice them into thick tranches and add them to the mixture. .  Wash and cut the papas criollas or small white boiling potatoes in half. Add these to the first pot of of corn and potatoes. Cook until the potatoes start to disintegrate, giving the soup a thick but fairly smooth consistency, about 30 minutes.

2. Combine the chicken, half the scallions, salt and pepper in a large dutch oven and cover with 4 quarts of water. Bring to a boil, reduce heat and cover; simmer until chicken is tender, about 35 minutes.

3. Transfer chicken to a platter and let cool. Remove skin from chicken and shred the chicken into thin strips.

4. Lower the temperature on the potato pot. Add shredded chicken and heat through.

5. Ladle into bowls and top with a spoonful of cream, a few capers and a few thin slices of avocado.

Ajiaco preparation. Image by (cc) Flickr user pattoncito.

Ajiaco preparation. Image by (cc) Flickr user pattoncito.

Ajiaco preparation. Image by (cc) Flickr user pattoncito.

Ajiaco preparation. Image by (cc) Flickr user pattoncito.

Author: ireneflorez

Bogotá-born, Oakland-based media bee.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s