COLOMBIAN AJIACO {POTATO AND CHICKEN SOUP}
Colombian Ajiaco, a traditional chicken and potato soup from Bogota. Made with three types of potatoes, corn, cilantro, green, onion, capers, cream, avocado, and the South American guascas herb, this Colombian soup will make you feel like you're eating in Bogota!
Provided by Kristina Todini, RDN
Categories Soups + Stews
Time 1h10m
Number Of Ingredients 16
Steps:
- Cook chicken and vegetables: Heat olive oil in a large soup pot over medium heat. Add chicken, onions, and garlic and brown outside of chicken for 1-2 minutes each side.
- Cook soup: Add chicken stock, salt, pepper, cilantro, green onion, and guascas and bring soup to a boil. Reduce heat to medium-low and simmer until chicken is cooked throughout, about 20 minutes.
- Add potatos + shred chicken: Remove chicken and set aside to cool. Add potatoes and corn and cook until tender, about 8 minutes. In the meantime, use a fork to shred chicken breasts.
- Simmer and season: Add shredded chicken back to soup along with the corn on the cob. Simmer on low another five minutes. Season to taste with more salt, pepper, or guascas if needed.
- Garnish and serve: Serve in a chamba soup bowl with white rice, sliced avocados, cream, and capers.
Nutrition Facts : ServingSize 1 serving, Calories 551 kcal, Carbohydrate 69 g, Protein 37 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 97 mg, Sodium 801 mg, Fiber 4 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 7 g
HEARTY AJIACO: COLOMBIAN CHICKEN AND POTATO STEW
Steps:
- Gather the ingredients.
- Place the chicken in a glass or ceramic dish. Top with the onion, garlic, salt, and pepper.
- Cover and refrigerate for 8 to 24 hours.
- Heat the olive oil in a heavy 4-quart lidded pot over medium-high heat.
- Add the chicken with the vegetables and brown each side, about 6 minutes.
- Pour in the stock and raise the heat to high.
- When the mixture boils, lower the heat to medium-low then cover and simmer. Cook until the chicken is tender, about 30 minutes.
- Transfer the chicken to a platter, reserving the cooking liquid in the pot.
- When cool enough to handle, remove the skin from the chicken and discard. Cut or tear the chicken breasts into bite-size strips and discard the bones.
- Place the potatoes in the pot with the cooking liquid and turn the heat to medium. Cover and cook for about 5 minutes.
- Add the corn , cilantro, green onions, and the guascas. Simmer, covered, for 20 minutes, or until potatoes are tender, but not overcooked.
- Remove the cilantro and green onions and return the chicken to the pot. Simmer a few minutes more until the chicken is warmed through.
- Ladle the soup into individual bowls and place the toppings on the table to be passed around.
- Serve and enjoy!
Nutrition Facts : Calories 407 kcal, Carbohydrate 39 g, Cholesterol 42 mg, Fiber 9 g, Protein 18 g, SaturatedFat 5 g, Sodium 812 mg, Sugar 6 g, Fat 22 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)
This Colombian soup, known as Ajiaco, is served in restaurants throughout Bogota and is generally considered comfort food. It can contain as many as three different kinds of potatoes, but we streamlined this recipe to use two (Yukon gold and purple, though you can substitute red bliss for the purple). The garnishes add brightness and bring the soup to life.
Provided by Food Network
Categories comfort food,dinner,Latin American,soups and stews,stovetop
Time 1h35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a 5-quart pot, combine the chicken, 1 ½ teaspoons salt and 8 cups water to cover. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Add the onion, garlic, bay leaf, cilantro stems and scallion whites. Simmer, partially covered, until the chicken is tender and releases easily when pierced with a knife, 35 to 40 minutes. Transfer the chicken to a bowl to cool, about 10 minutes.
- Meanwhile make the aji sauce: In a food processor, combine the scallion greens, hot sauce, tomatoes, ½ teaspoon salt and ½ cup of the cilantro leaves and pulse to a coarse sauce. Set aside. (Alternatively, the ingredients can be chopped by hand and stirred to combine.)
- Add the potatoes to the soup along with 1 ¼ teaspoons salt. Cover, bring back to a simmer and simmer another 10 minutes.
- Meanwhile, remove the chicken meat from the bones and shred with your hands or 2 forks (discard the bones and skin). Set aside.
- Add the corn to the soup and cook until the corn and potatoes are tender when pierced with a knife, 3 to 4 minutes. Add the chicken meat back to the soup and return the soup to a simmer. Add salt if needed.
- Divide the soup among 6 bowls and serve with sliced avocado, sour cream, capers, aji sauce and remaining cilantro leaves.
AJIACO (COLOMBIAN CHICKEN AND POTATO SOUP) RECIPE
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
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
AJIACO BOGOTANO (CHICKEN AND POTATO SOUP, BOGOTA STYLE)
Ajiaco is a typical dish in Colombia. It has a lot of potatoes since Bogota is in the mountains and potatoes are plentiful. This recipe calls for yucca which can be found in the produce section or frozen (Goya). If you cannot find it, just use Yukon gold potatoes, both will all but disintegrate and thicken the broth. Corn on the cob is cut into 1 inch rounds and thrown into the soup. They are easier to cut if you rotate the corn, eventually the cob will break. Once you remove the cover, you'll get a burst of sweet corn aroma. An avocado half is served either on the side, so you can take a spoonful of avocado and dip it in the soup.
Provided by threeovens
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, brown chicken (seasoned with salt and pepper) in oil then add to Dutch oven or pressure cooker.
- Put potatoes, yucca and corn in pot and season with salt and pepper and cayenne, if using; pour chicken stock into pot.
- Meanwhile, cook onions and garlic in skillet until onion is translucent, about 5 minutes.
- Pour in 1 cup water and loosen the bits stuck to the bottom; pour all into pot.
- Cover pot and cook over medium heat 40 minutes for Dutch oven and 30 minutes in pressure cooker (you will have to lower the heat to low once the pressure is built up in the pressure cooker).
- Once done, taste for seasoning, stir in cream, capers, and cilantro, if desired.
- Ladle into bowls and serve with an avocado on the side.
Nutrition Facts : Calories 525.2, Fat 25.7, SaturatedFat 8.1, Cholesterol 113.9, Sodium 378.7, Carbohydrate 46.2, Fiber 3.4, Sugar 6, Protein 27.1
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