Total time · 75 min
Bogota Chicken and Potato Ajiaco
Two kinds of potatoes thicken this chicken broth, served with corn, capers, and sour cream.
- Prep
- 20 min
- Cook
- 55 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~16 kcal per serving partial estimate
- Ingredient value
- ~$21.19 partial estimate; 8 of 9 ingredients estimated
Ingredients
- 600 g Chicken breasts
- 500 g Yukon Gold potatoes
- 350 g Red potatoes
- 2 ears Corn on the cob
- 5 cups Chicken broth
- 3 stalks Scallion
- 15 g Fresh cilantro
- 1/2 cup Sour cream
- 30 g Capers
Directions
- 15 min
Slice the potatoes and cut corn into rounds; bring broth to a simmer with scallion.
- 35 min
Poach chicken to 165 °F (74 °C), remove it, and add the firmer potatoes.
- 25 min
Add the other potatoes and corn until some potatoes thicken the soup; shred chicken and serve with capers and sour cream.