Gluten-Free Ajiaco – Traditional Colombian Chicken and Potato Soup

Celiac.com 12/31/2024 - Ajiaco is a beloved Colombian soup, often regarded as a national treasure. Originating in the Andean region, especially around Bogotá, this hearty dish is made with chicken, a variety of potatoes, corn, and an herb called guascas, which gives it a distinctive flavor. The soup is traditionally served with a side of rice, capers, avocado, and a dollop of sour cream. Naturally gluten-free when made without processed additives, this recipe focuses on wholesome ingredients that deliver comfort and nutrition in every spoonful.

Gluten-Free Ajiaco Recipe:

Ingredients:

• 1 whole chicken or 4 bone-in chicken breasts
• 8 cups water or gluten-free chicken broth
• 3-4 medium Yukon Gold potatoes, peeled and sliced
• 3-4 medium Russet potatoes, peeled and cubed
• 4 small creamer potatoes, halved (optional)
• 2 ears of corn, cut into thirds
• 1 bunch fresh cilantro
• 1 bunch guascas (or substitute with thyme if unavailable)
• 1 clove garlic, minced
• 1 medium onion, chopped
• Salt and pepper, to taste
• 1 avocado, sliced (for serving)
• ½ cup capers (for serving)
• ½ cup sour cream (optional, for serving)
• Cooked white rice (optional, for serving)

Celiac.com Sponsor (A12):
Instructions:

• Prepare the chicken: In a large pot, add the chicken and cover with water or gluten-free chicken broth. Bring to a boil, reduce the heat, and simmer for about 25-30 minutes, until the chicken is fully cooked. Remove the chicken, set it aside to cool, and shred it into bite-sized pieces. Reserve the broth.
• Cook the vegetables: In the same pot with the broth, add the Yukon Gold, Russet, and creamer potatoes, along with the chopped onion, garlic, and corn. Simmer on medium heat for about 20-25 minutes, until the potatoes begin to soften and break down, which helps thicken the soup.
• Add flavor: Stir in the guascas or thyme, and season the soup with salt and pepper to taste. Continue simmering for another 10 minutes until the flavors meld together.
• Return the chicken: Add the shredded chicken back to the pot and cook for another 5-10 minutes, allowing it to absorb the rich flavors of the broth.
• Serve: Ladle the ajiaco into bowls and serve with sliced avocado, capers, and a dollop of sour cream if desired. Pair with a side of cooked white rice for an even heartier meal.

Enjoy this gluten-free version of Ajiaco, a true Colombian classic that provides warmth and comfort with every bite.