Ajiaco Bogotano
Bogotá chicken soup with three potatoes and corn.
- prep 15 min
- cook 60 min
- total 75 min
- serves 4
- intermediate
Ingredients
- 500 g chicken
- 600 g potatoes
- 2 piece corn cob
- 10 g guasca herb
- 150 ml cream
- 30 g capers
Steps
- Simmer chicken with corn and potatoes.
- Shred chicken, return to broth.
- Add guasca herb.
- Simmer until potatoes break down.
- Serve with cream and capers.
≈ 480 kcal · 30 g protein · 54 g carbs · 14 g fat — per serving, estimate