Ajiaco De Nana Recipe

Make the stock and poach chicken

In a large heavy-bottomed pot, add the bone-in chicken, boneless thighs, 10 cups water, onion, garlic, cilantro stems, bay leaves and 1 teaspoon salt. Bring to a gentle boil over medium-high heat, then lower to a simmer. Skim any foam that rises. Simmer gently, partially covered, for 35–40 minutes until chicken is cooked through and stock is fragrant.

Strain and reserve

Remove the chicken pieces and set aside to cool slightly. Strain the stock through a fine-mesh sieve into another pot or large bowl, pressing lightly on solids to extract liquid. Return strained stock to the pot and discard solids (reserve cooked onion/garlic for another use or discard). If stock is light, add up to 2 cups low-sodium chicken stock to yield a richer broth.

Shred chicken

When chicken is cool enough to handle, remove skin and bones and shred the meat into bite-size pieces. Reserve.

Cook the potatoes and corn

Bring the strained stock to a gentle simmer. Add the yellow, russet and sweet/criolla potatoes and the corn cobs. Add the remaining 1 teaspoon salt, 1 teaspoon black pepper and the dried guasca. Simmer 20–25 minutes until potatoes are tender and beginning to break down (this is key to slightly thickening the soup). Taste and adjust salt.

Finish soup

Return shredded chicken to the pot and simmer 3–5 minutes to warm. Remove corn pieces and cut kernels off the cobs with a knife into the soup (or leave whole if preferred). Stir in 1 tablespoon chopped cilantro. Keep soup hot while you prepare garnishes.

Make the ravigote

In a small bowl combine minced shallot, chopped capers, chopped parsley, Dijon mustard, red wine vinegar, lemon juice and olive oil. Whisk until combined. Season with a pinch of salt and pepper. Fold in jumbo lump crabmeat gently to avoid breaking lumps. Chill briefly (5–10 minutes) while other components are finished.

Grill the avocado

Heat a grill pan or outdoor grill to medium-high. Brush avocado halves lightly with olive oil and place cut-side down on the hot surface. Grill 2–3 minutes until char marks form and avocado is warmed through but still firm. Remove and keep warm.

Prepare crema and garnishes

If crema is too thick, thin with 1–2 teaspoons of water or lime juice to a drizzleable consistency. Have capers, cilantro leaves and sliced scallions ready for plating.

Assemble bowls

Ladle 1.25–1.5 cups of hot ajiaco into each serving bowl. Place a grilled avocado half in each bowl (cut-side up). Spoon 2 ounces of jumbo lump crab ravigote onto the soup near the avocado. Scatter some corn kernels if you removed them from the cob. Dot crema (1–2 teaspoons) across the soup, sprinkle with extra capers (about 1/4 teaspoon), chopped cilantro and sliced scallions. Serve with a lime wedge on the side for squeezing.

Adjust seasoning to taste with salt and freshly ground black pepper. Serve immediately while hot. Leftover soup keeps refrigerated for up to 3 days; keep crab ravigote separate and add just before serving.