Ajiaco Santafereño

Ingredients

• 1kg chicken breasts and thighs, bone-in
• The three-potato law: 400g papas criollas (small yellow: frozen imports work; they DISSOLVE into the broth), 400g waxy red, 400g floury white: each does a different job
• 3 corn cobs, cut in rounds
• Guascas, the herb that IS ajiaco (dried, from a Latin market; oregano-ish but its own thing entirely)
• The service: capers, thick cream (crema), avocado, white rice: added at the table, each spoonful composed ⇄

The words inside

Feasibility & Market AnalysisCaper

Allergen screen

Found: dairy

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Simmer the chicken with the white floury potatoes and half the criollas 40 min: the dissolvers start immediately. 40 min
2. Lift out the chicken; shred; keep warm.
3. Add red potatoes, corn and guascas; simmer 30 min more until the broth turns thick, golden and faintly herbal: the criollas should have vanished into velvet. 30 min
4. Return the chicken; serve with the caper-cream-avocado ritual: a spoon of capers and cream stirred into each bowl, avocado alongside.