Ajiaco

From Mariapaz Carmargo

A hearty potato and chicken soup, ajiaco is the official dish of Bogota. Paz brought it to Soup & Bread on the same day she (finally) got her green card. Feel free to substitute small Yukon Golds, she says, if you can’t find the Andean model below.

Ingredients
1-2 pounds chicken (I use a mixture of boneless chicken breast and bone-in leg quarters)
2 pounds (20 or more?) papas criollas, an Andean potato.  Leave whole. (Chicagoans can get them frozen at La Unica on Devon just east of Clark. )
4 large russet potatoes, cut into 1-inch cubes
5 medium Red Potatoes, cut into 1-inch cubes
2 ears of corn on the cob (cut into about 2-inch rounds)
1 large Spanish onion, diced
4 large cloves of garlic, minced
salt
black pepper
guascas (NO SUBSTITUTE — this is an Andean herb you can also get at La Unica)
water
oil

Garnishes
sour cream
capers
avocado

Preparation
Brown the chicken in a little vegetable oil. Add the onion and the garlic and cook until golden. Fill half the pot with water, and add salt and pepper to taste. Bring to a boil, then turn down to a simmer. When chicken is done, take it out and shred it by hand. Add potatoes, corn, and add a healthy portion of guascas (like, a handful). Add enough water to cover potatoes, but don’t make it too watery. Bring to a boil, then simmer until potatoes have pretty much disintegrated. Put most of the shredded chicken back, but you can leave some on the side as a garnish, although it’s not a requirement. When soup is done, serve with a dollop of sour cream, capers to taste, and some chopped avocado.

Simple, cheap and hearty as f***.