Place the chicken, chicken bouillon, cilantro, scallions, garlic, salt, and pepper in a large pot.
Add the water and bring to a boil, then reduce heat to medium and cook for about 35 to 40 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
Discard green onion and add Sabroso™ Ajiaco Soup Mix and seasoning included. Cook for 30 more minutes or until the vegetables are tender. Season with salt and pepper.
Shred the chicken and serve it in the soup bowls.
Serve the Ajiaco hot on top of the shredded chicken. Garnish with capers and heavy cream.
Serve the rice and avocado on the side.
Ingredients
Directions
Place the chicken, chicken bouillon, cilantro, scallions, garlic, salt, and pepper in a large pot.
Add the water and bring to a boil, then reduce heat to medium and cook for about 35 to 40 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
Discard green onion and add Sabroso™ Ajiaco Soup Mix and seasoning included. Cook for 30 more minutes or until the vegetables are tender. Season with salt and pepper.
Shred the chicken and serve it in the soup bowls.
Serve the Ajiaco hot on top of the shredded chicken. Garnish with capers and heavy cream.
Serve the rice and avocado on the side.