Ajiaco santafereño with chicken and sweetcorn
From the foundersAlexander Eriksson·Founder & CEO
A traditional Colombian chicken soup from the Bogotá region, made easily in a pressure cooker for a deep, satisfying flavour.
Ingredients
2 servings
- 500 gchicken breast fillet
- 300 gWaxy potatoes 🏷️
- 2 stcorn on the cob
- 1 stspring onions
- 3 klyftorgarlic cloves
- 5 dlchicken stock
- 2 mskcapers
- 1 stavocado
- 1 mskdried oregano
- 1 mskolive oil
How to make it
- 1
Set the Crockpot Turbo to SAUTÉ. Heat the olive oil and sauté the spring onions, garlic and dried oregano for about 1 minute until fragrant.
- 2
Add the shredded chicken breast fillet, sliced potatoes, corn cob pieces and chicken stock. Make sure there is at least 5 dl of liquid.
- 3
Close the lid, turn the valve to Sealing and cook on High Pressure for 12 minutes.
- 4
Quick release the pressure when the timer goes off.
- 5
Remove the corn cobs and chicken if you want chunky pieces, or stir so the potatoes partly thicken the flavourful soup.
- 6
Top the soup with rinsed capers and diced fresh avocado when serving.
Kitchen tips
- In Colombia the herb guasca is used. Dried oregano with a pinch of marjoram makes an excellent substitute.
- Let some of the potatoes cook down completely to get the characteristic thick ajiaco texture without needing to add cream.
AI-generated content. Always verify ingredients and allergen information yourself.
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