Lunch · Colombian
Colombian-Style Ajiaco
Colombian chicken, potato and corn soup, served with avocado and cilantro.
- per serving
- 736 kcal
- Protein
- 46 g
- Total time
- 1 h
- Makes
- 1 serving
- High protein
Instructions
Weigh 180 g of raw boneless chicken thigh meat. Peel the potatoes, then weigh 280 g: cut 140 g into 5 mm dice and the remaining 140 g into 2 cm cubes. Slice the 60 g of onion and chop the 5 g of garlic.
Heat the 8 g of oil in a saucepan. Sweat the onion and garlic for 4 minutes, add the chicken, both sizes of potato and 650 ml of water.
Bring to a simmer, partly cover and cook for 30 minutes over low heat, stirring halfway. The chicken should be cooked through and the small potato dice starting to break down.
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