Ingredients

1 kg chicken (preferably thigh and drumsticks)

300 g yellow potatoes, peeled and cubed

300 g white potatoes, peeled and cubed

300 g red potatoes, peeled and cubed

1 onion, chopped

2 garlic cloves, minced

2 liters water

2 tbsp guascas (dried herb)

100 g capers, drained

200 ml heavy cream

200 g corn (fresh or canned)

Salt to taste

Pepper to taste

Fresh cilantro for garnish

Steps

In a large pot, combine the chicken, water, onion, garlic, salt, and pepper. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low. Add the yellow, white, and red potatoes to the pot. Simmer for about 30 minutes, or until the chicken is cooked through and one type of potato has dissolved to thicken the soup.

Remove the chicken, shred it, and return it to the pot. Stir in the guascas, corn, and simmer for an additional 10 minutes.

Serve hot, garnished with heavy cream, capers, and fresh cilantro.

Why this works

Ajiaco's unique combination of three different potatoes serves a distinct purpose in achieving the desired texture. The yellow potato dissolves, creating a rich and creamy base for the soup, while the red potato maintains its shape, providing texture, and the white potato offers a firm bite. This balance ensures that each spoonful delivers a harmonious blend of flavors. The addition of guascas introduces a distinctive herbal note that is characteristic of this dish. If the soup seems too thin, allow it to simmer longer; the dissolved potato will help thicken it, enhancing its consistency. Conversely, if you prefer a thinner soup, you can add more water gradually while cooking, adjusting to your desired texture. This adaptability is crucial for achieving the perfect ajiaco experience.