Ajiaco Bogotano Chicken And Potato Soup Bogota Style Food

AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP)

Ajiaco Colombiano (Colombian Chicken and Potato Soup) image

Each region of Colombia has it own specialties and characteristic dishes. For example, in the capital of the country Bogotá; Ajiaco is a very popular dish. There are different versions of Ajiaco Bogotano , but it's usually made with chicken and three kinds of potatoes, corn and an herb called guascas. This herb gives the.

Provided by Erica Dinho

Number Of Ingredients 14

Ingredients

3 chicken breast (skin removed)
12 cups water
3 ears fresh corn (cut into 2 pieces)
Salt and pepper to taste
2 chicken bouillon cubes
3 scallions
2 garlic cloves (minced)
3 tablespoon chopped cilantro
2 cups papa criolla (Andean Potato)
3 medium white potatoes (peeled and sliced)
3 medium red potatoes (peeled and sliced)
1/3 cup guascas
1 cup heavy cream for serving
1 cup capers for serving

Steps:

In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
Continue cooking the corn for about 15 more minutes. Discard green onion and add red potatoes, white potatoes, and the guascas. Cook for 15 more minutes.
Uncover and add the frozen papa criolla and simmer for 15 minutes, season with salt and pepper.
Cut the chicken meat into small pieces and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side.

Nutrition Facts : Calories 497 kcal, Carbohydrate 52 g, Protein 32 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1331 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving

AJIACO (COLOMBIAN CHICKEN AND POTATO SOUP) RECIPE

Ajiaco (Colombian Chicken and Potato Soup) Recipe image

All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or-my wife's favorite method-cooked into ajiaco, a classic chicken and potato soup from the mountains around Bogotá.

Provided by J. Kenji López-Alt

Categories Entree Mains Soups and Stews Soup

Time 1h15m

Yield 6

Number Of Ingredients 16

Ingredients

2 quarts homemade chicken stock (or low-sodium canned stock)
1 whole bone-in, skin-on chicken breast, split (12 to 16 ounces total)
1 large onion, split in half
2 bay leaves
2 pounds russet potatoes (about 2 medium) peeled and cut into rough 1-inch chunks
2 pounds papas Criollas (about 20 potatoes), peeled
1 pound Red Bliss potatoes (about 2 small), peeled, split into quarters lengthwise, and cut into 1/2-inch slices
1/4 cup dried guascas (see note)
2 ears corn, shucked and broken into 3 pieces each
1 small onion, finely diced (about 3/4 cup)
2 tablespoons chopped cilantro
1 serrano or 1/2 jalapeño chile, seeded and finely minced
Kosher salt and freshly cracked black pepper
1/2 cup sour cream, thinned with 1 tablespoon milk
1/2 cup capers, rinsed, drained, and roughly chopped
1 ripe avocado, preferably smooth, light-green fuerte variety, sliced into wedges

Steps:

Season soup to taste with salt and pepper. Serve immediately, passing picked chicken, chopped capers, sour cream, and aji table-side for diners to add to their bowl. Serve avocado slices on the side.

Nutrition Facts : Calories 641 kcal, Carbohydrate 107 g, Cholesterol 51 mg, Fiber 13 g, Protein 32 g, SaturatedFat 3 g, Sodium 1584 mg, Sugar 8 g, Fat 11 g, ServingSize 4 to 6, UnsaturatedFat 0 g