morsels45

morsels45 said

Ajiaco

Three kinds of potato and an herb nothing else tastes like, with chicken and capers.

Ajiaco
Photo: Mauricio Giraldo from Bogotá, Colombia, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make ajiaco

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With three potatoes and guascas

90 minutes · serves 6 · Easy

What you need

  • 4 chicken breasts on the bone
  • 2 litres water
  • 500g waxy potatoes, sliced
  • 500g floury potatoes, chunked
  • 500g small yellow potatoes, whole
  • 2 corn cobs, in thirds
  • 3 tbsp dried guascas
  • 1 onion
  • Cream
  • Capers
  • Avocado

What you do

  1. 1Simmer the chicken with the onion in the water for 30 minutes, then lift it out and shred it.
  2. 2The floury potatoes go in first and are meant to disintegrate — they are the thickener.
  3. 3Forty minutes later add the waxy and yellow potatoes and the corn.
  4. 4Guascas in for the last 10 minutes only. Any longer and they turn bitter.
  5. 5Chicken back in. Serve with cream, capers and avocado on the side for everyone to add.

Without guascas

70 minutes · serves 4 · Very easy

What you need

  • Chicken thighs
  • Three kinds of potato
  • Corn
  • Oregano and a bay leaf
  • Cream
  • Capers

What you do

  1. 1Same method. Oregano stands in, badly but willingly.
  2. 2The three potatoes matter more than the herb does.