Traditional Colombian Dish -- Ajiaco Santaferreño

This delicious traditional Colombian (Bogotá) dish may be prepared in a variety of ways, however it is usually made with the main ingredients of potatoes, chicken, and corn. And every respectable ajiaco absolutely must be accompanied by a side of white rice and avocado. This is a recipe for ajiaco, a hearty soup that is perfect for those cold Bogotá (or Boston) nights.

Ingredients¬
16 cups water (4 cups of water may be substituted for 4 cups of milk)
1 lbs. (500 gr.) new potatoes, pealed, and sliced
2 lbs. (1 Kg.) red potatoes, pealed, and sliced
1 1/2 lbs. (750 gr.) Yukon or white potatoes, pealed, and sliced
3 lbs. (1 1/2 Kg.) chicken breasts
4 Large cobs of corn, cut into chunks (approx. 2 inches wide)
3 stalks of green onion
4 cloves of ground or chopped garlic
1 bunch of quickweed, also called water weed or wild basil (in Spanish, guascas)
1 bunch of cilantro
1 1/2 Cups of creamed milk (in Spanish, crema de leche or nata)
1 cup of capers
4 medium avocados cut in half
Salt and pepper to taste

Preparation¬
First, combine the chicken breasts, potatoes, green onion, salt, and pepper in a large pot and add water and milk (optional). Boil for approximately 45 minutes to 1 hour until the chicken is tender and the potatoes have disintegrated. Meanwhile, boil the corn in a separate pot.

Once the chicken is tender, remove from the pot and set aside. Then, add the cooked corn to the pot and reduce heat to low. Cook the ajiaco on low heat until it achieves the desired thickness.

Add capers 5 minutes before serving. The chicken may be served in the soup or on the side, whole or de-boned. If the chicken is served in the soup, then add it just before serving. Personally, I recommend serving the chicken in the soup with bones removed. Next, add a small amount (2-3 tablespoons) of cream (crema de leche) on top of the soup. Ajiaco Santaferrana is normally served with a side of avocado and rice.

¡Buen provecho!