This recipe was given to me by my long-time PA. (23 years is a long time, don’t you agree?) Her mother made it for us in Colombia. The distinctive flavour comes from the guascas leaves which grow like weeds in Colombia but in the UK are available online, dried.
Prep Time – 20 minutes
Cook Time – 1 hour and 20 minutes
Serves 8
Ingredients:
- 1 x 1.65-1.8kg chicken
- 2 litres hot chicken stock
- 2 garlic gloves, crushed
- 500g small new or salad potatoes, scrubbed and cut into quarters
- 3 Maris Piper potatoes, peeled and thinly sliced
- A small teacup of dried guascas leaves
- 3 corn-on-the-cobs, each cut into 3 chunks
- 4 spring onions, finely sliced
- A handful of coriander leaves, finely chopped
- Salt and pepper to season
To serve
- 1-2 tbsp double cream
- tbsp small capers, rinsed well and drained
- 1-2 ripe avocados, sliced
Method:
- Put the chicken in a large saucepan with the stock and the garlic. Bring to a simmer. Then cook, without letting it boil, for 50-60 minutes or until the chicken thigh feels tender when pierced and the leg will wobble. Lift out the chicken and set aside. When it’s cool enough to handle, remove the skin and bones and cut the flesh into large chunks (use a sharp knife and cut the breast against the grain – don’t shred into stingy bits). Cover the chicken with an upturned bowl while you continue with the soup.
- Add both types of potato and the guascas to the stock. Simmer until the Maris Piper potatoes are breaking up, about 20 minutes. Then add the corn and cook for 10 minutes. Add the spring onions and chopped coriander. Taste and add salt and black pepper to taste. Return the chicken to the pan and gently reheat.
- Serve each person, making sure everyone gets broth, chicken, corn and potato.
- Serve the ajiaco with cream, capers and avocado slices on the side.