egg-free · Dinner
Creamy Chicken Potato Soup with Crispy Palm
Colombian Chicken Potato Soup with Ghanaian Fonio · Ajiaco Fonio Palm Crisp
Colombian ajiaco of chicken, potatoes, corn, and guascas swirled with cream and capers, served over fluffy Ghanaian fonio and crowned with a golden palm crisp.
$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1030Calories
48gProtein
42gFat
98gCarbs
10gSugar
9gFiber
950mgSodium
130mgChol
Goes well with
Club BeerClub Beer — A crisp, refreshing beer tha...
local
RefajoRefajo — A refreshing pairing for this d...
international
Instructions
1
Prep
Rinse the fonio. Dice the potatoes and the onions. Mince the garlic. Cut the chicken into chunks and season with salt.
2
Boil
Simmer the fonio in vegetable stock over low heat 8–10 minutes until fluffy and tender, then keep it covered.
3
Saute
Soften the diced onions and garlic in 1 tbsp oil over medium heat 3–4 minutes until soft, sweet, and deeply fragrant.
4
Simmer
Add the chicken, potatoes, corn cobs, guascas, and stock over low heat 25–30 minutes until the chicken turns fall-apart tender and soft.
5
Crisp
Fry the palm slices in 1 tbsp oil over high heat 2–3 minutes until they curl golden, crisp, and deeply crackling.
6
Plate
Ladle the hot ajiaco over the fluffy fonio, swirl in the cream and capers, and crown with the golden palm crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz / 4 thighs) boneless chicken thigh
- 2 tbsp neutral oil
- 500g (17.6 oz) waxy potato
- 140g (4.9 oz / 2 small) onion
- 8 garlic cloves
- 2 corn cobs
- 16g (small handful) guascas
- 1000ml (1 quart) vegetable stock
- 120g (4.2 oz) fonio
- 120ml (1/2 cup) heavy cream
- 2 tbsp capers
- 80g (2.8 oz) palm heart
- 3 tsp kosher salt
- 16g (small handful) cilantro