TAKE YOUR TASTEBUDS TO COLOMBIA

Take your taste buds on a journey through the Eastern Colombian Andes by cooking up Colombian Ajiaco

The historic Andes, where colonization began and the liberation took place. Land of peaks, moors and valleys that are home to impressive national parks. From the capital of Bogotá with its skyscrapers, museums, gastronomy, and rich cultural offerings, the region extends to the north transporting the visitor to incredible colonial towns and a time of legends.

Ajiaco

INGREDIENTS 3 chicken breasts skin removed 12 cups water 3 ears fresh corn cut into 2 pieces Salt and pepper to taste 2 chicken bouillon cubes 3 scallions 2 garlic cloves minced 3 tablespoon chopped cilantro 2 cups papa criolla Andean Potato 3 medium white potatoes peeled and sliced 3 medium red potatoes peeled and sliced 1/3 cup guascas 1 cup heavy cream for serving 1 cup capers for serving

INSTRUCTIONS

In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender. Remove the chicken and set aside. Continue cooking the corn for about 15 more minutes. Discard green onion and add red potatoes, white potatoes, and the guascas. Cook for 15 more minutes. Uncover and add the frozen papa criolla and simmer for 15 minutes, season with salt and pepper. Shred the chicken breast and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side.

NOTES

You can find dried guascas on Amazon. In the USA and Canada you can find frozen papa criolla in Latin markets. I like to serve Ajiaco with avocado on the side.