Tag: avocado

Ajiaco Recipe – Colombian Chicken and Potato Soup


Ingredients (4 servings):

  • 2 boneless breasts, around 600 g

  • 1 large onion
  • 5 garlic cloves
  • 2 kg medium potatoes
  • 2 ears fresh corn
  • 1 bunch coriander leafs
  • 1 bunch green onions
  • 2 tablespoons dried guascas, optional, i couldn’t find it
  • 2 avocadoes
  • 1/2 cup sour cream
  • 2 tablespoons drained capers
  • salt and pepper to taste


Preparation method:

  1. Chop the onion roughly.
  2. Chop the garlic.
  3. Peel the potatoes and cut them into 2 cm cubes.
  4. Cut the corn ears crosswise into 3-4 pieces each.
  5. Pit and slice thinly the avocados.
  6. Cut the chicken breasts into smaller pieces.

  7. Place the chicken in a large soup pot, top with the diced potatoes, onion, garlic, green onions, half of the coriander leafs and corn.

  8. Pour enough water to cover them all, season to taste with salt freshly ground black pepper and raise the heat to high.
  9. When the soup starts to boil, lower the heat to medium-low and simmer for about 45 minutes or until the chicken is tender.
  10. Set aside the chicken to a plate and let it cool enough to handle. If you had skins and bones on the breasts, discard them.
  11. Tear the chicken breasts into smaller strips.

  12. Remove the green onions and coriander leaves from the broth and discard.
  13. Place the shredded chicken on the bottoms of large soup dishes, ladle over the rich soup with potatoes and a piece of corn.

  14. Top it with two spoonfuls of sour cream, some chopped coriander leafs, capers and avocado slices.

Avocado Stuffed Chicken Recipe

Ingredients (2 persons):

  • 1 boneless chicken breast, skinless, cut into halves
  • 1 avocado
  • juice from 1/2 lime
  • 1 tomato, finely diced
  • 2 cloves of garlic, minced
  • 1 onion, minced
  • fresh, minced basil leaves
  • pepper, salt
  • soy sauce – optional


  1. Preheat the oven to 180oC/ 350oF.
  2. Cut the avocado lengthwise all the way around. Twist the halves and using your knife strike and remove the pit. With a large spoon, scoop the avocado out of its peel. Slice the avocado lengthwise.
  3. In a mixing bowl add the avocado, tomato, onion, garlic, basil, lime juice, pepper. Mix this all together.
  4. Wash the chicken then pad dry with paper towels.
  5. Lay a piece of chicken out on a flat surface. Cut the chicken piece carefully as you do for barbecue. Put some salt.
  6. Lay it onto a chicken breast one spoon of the mixture. Roll the meat over the mixture. Use just about half of your avocado mixture for the chicken breast.
  7. Place them in the oven and put some pepper, oil and soy sauce over. The soy sauce will create a tasty crust.
  8. Bake for 45 minutes.
  9. Serve it with rice (optional) and one spoon of the remained avocado mixture.