The Diversity and Inclusion Committee delivers something “New and Tasty” for our ongoing initiative!  We’re pleased to feature our August recipe submitted by Dr. Andres Martinez.

Colombian Ajiaco

“Ajiaco is a traditional Colombian soup, especially popular in my hometown and capital city, Bogotá.
It’s a hearty dish made primarily with chicken, three types of potatoes, and corn on the cob, flavored with a unique herb called guascas, which gives it its distinctive taste. It’s the perfect dish for a cozy Sunday lunch with family on a chilly afternoon in Bogotá.” –Dr. Andres Martinez

Ingredients:(Serves 4–6)

•      3 chicken breasts, bone-in and skin-on
•      12 cups water
•      3 types of potatoes:
•      3 russet potatoes (peeled and sliced)
•      3 red potatoes (peeled and sliced)
•      3 yellow potatoes or papas criollas (whole, if available)
•      2 ears of corn, cut into halves
•      3 garlic cloves, minced
•      1 medium white onion, chopped
•      2 scallions, chopped
•      1 bunch of guascas (Colombian herb; substitute with dried oregano if unavailable)
•      Salt and pepper, to taste
•      Fresh cilantro, chopped (optional)

To Serve:

•      Capers
•      Heavy cream
•      Avocado slices
•      White rice (optional)

Instructions:

1.    Cook the chicken:

In a large pot, add water, chicken breasts, garlic, onion, scallions, and salt. Bring to a boil, then reduce heat and simmer for 30–40 minutes until chicken is cooked through.

2.    Remove and shred chicken:

Take out the chicken, let it cool slightly, then shred it. Set aside.

3.    Add potatoes and corn:

Add all three types of potatoes and corn to the broth. Simmer for 30–40 minutes until the potatoes are soft and start to thicken the soup.

4.    Add guascas:

Stir in guascas and shredded chicken. Simmer for another 10–15 minutes. Adjust seasoning with salt and pepper.

5.    Serve hot:

Ladle into bowls and top with capers, a spoonful of cream, avocado slices, and chopped cilantro. Serve with white rice on the side if desired.