Ajiaco (Colombian Chicken & Potato Soup)

Ingredients

• 2 large chicken thighs or breasts (bone in & skin on)
• 1 large yellow onion (coarsely chopped)
• 5 cloves garlic (minced)
• 1 tbsp salt
• 1 tbsp freshly ground black pepper
• 2 tbsp olive oil
• 4 cups chicken stock
• 500 g potatoes of choice (red, Yukon Gold, russet etc - peeled & cut into bite sized chunks)
• 2 corn on the cob (quartered) or 1 cup frozen corn kernels
• 1 bunch fresh cilantro
• 1 bunch spring onions
• 2 tbsp dried guascas or oregano

Instructions

1. 1

   --- Steps ---

2. 2

   Place chicken in a glass or ceramic dish, top with onion, garlic, salt & pepper, cover & chill in the refrigerator overnight.

3. 3

   Heat olive oil in a pot over medium high.

4. 4

   Add chicken, together with the aromatics in the container, brown for 5 mins on each side.

5. 5

   Add chicken stock & bring to a boil.

6. 6

   Lower heat to medium low, cover & simmer for 30 mins.

7. 7

   Transfer chicken onto a plate, when cool enough to handle, separate chicken meat from skin & bones, shred into bite sized strips.

8. 8

   Place potatoes into the soup pot, cook for 5 mins, add corn cilantro, spring onions & dried oregano. Simmer, covered, for 20 mins, or until potatoes are tender but not overcooked.

9. 9

   Remove cilantro & spring onions, return chicken to the pot, simmer for 5 mins until chicken is warmed through.

10. 10

    Taste to adjust seasoning, ladle soup into individual bowls, garnish with chopped herbs & serve immediately.