Delectable Colombian Ajiaco de Pollo y Papas – Gluten-Free Comfort in Every Bite

Allergens

None, this recipe is gluten-free.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 4 large potatoes, peeled and cubed
• 1 large onion, chopped
• 1 large leek, white and light green parts, chopped
• 3 cloves garlic, minced
• 1 cup corn kernels, fresh or frozen
• 2 cups guascas, a Colombian herb mix (dried or fresh)
• 6 cups chicken broth, gluten
• free
• Salt and pepper to taste
• Cooked white rice for serving
• Freshly chopped cilantro for garnish
• Capers for garnish

Instructions

1. In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion, leek, and garlic, and sauté until softened and fragrant, about 5 minutes.
2. Add the guascas to the pot, stirring to coat the vegetables in the herbs, and cook for another minute.
3. Add the chicken broth to the pot, and bring it to a boil. Once boiling, add the cubed potatoes and corn kernels. Lower the heat and let it simmer for 15 minutes.
4. Add the chicken thighs to the pot, ensuring they are submerged in the liquid. Continue simmering for another 20 25 minutes, or until the chicken is cooked through and tender.
5. Remove the chicken from the pot and let it rest for a few minutes before shredding with a fork. Return the shredded chicken to the soup and season with salt and pepper to taste.
6. Serve the Ajiaco hot over a bed of cooked white rice, garnished with freshly chopped cilantro and capers.

Chef’s Insight

To really bring out the flavors of the guascas herb mix, let the vegetables sauté for an additional minute after adding the herbs.

Notes

Serve with a crisp Colombian beer or a glass of their refreshing fruit juice called "Agua de Fruta" to complete the experience.