COLOMBIAN CHICKEN STEW (AJIACO)
This stew is comforting, a little exotic, totally different, fresh, and delicious!
Provided by Jennifer
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Put chicken pieces in a large pot over medium heat with enough water to cover the chicken; bring to a boil and let simmer until the chicken is falling off the bones, about 45 minutes. Remove chicken from pot, reserving the water in the pot. Allow the chicken to cool enough to be able to remove the meat from bones and shred into strands.
- Return the water to medium heat; add the potatoes, onion, salt, pepper, and garlic powder to the water; cook until the potatoes and onion are soft; about 30 minutes. Once the potatoes are tender, use a masher to mash the potatoes into the broth, resulting in a thickened broth. Stir in the shredded chicken and corn; cook until heated through completely. Add the avocado and cilantro just before serving; garnish with sour cream.
Nutrition Facts : Calories 693.1 calories, Carbohydrate 71.3 g, Cholesterol 103.8 mg, Fat 28.8 g, Fiber 12.6 g, Protein 41.1 g, SaturatedFat 7.4 g, Sodium 713.8 mg, Sugar 5.7 g
COLOMBIAN CHICKEN CORN AND POTATO STEW
A flavorful and easy to make Instant Pot stew recipe, Colombian Chicken, Corn and Potato stew {Ajiaco recipe}. It's a hearty stew, full of Idaho Potatoes, corn, shredded chicken and plenty of flavor!
Provided by Little Figgy Food
Categories Dinner
Time 45m
Number Of Ingredients 19
Steps:
- Turn on the saute function on your Instant Pot and add olive oil. Add in the onion and garlic. Cook until the onions are soft, about 5 minutes. Turn off the saute setting. Add in the chicken broth, water, potatoes, corn, guascas or oregano, cilantro, spring onions, salt and pepper, chicken breast (placed on top). Close the lid and turn the valve to sealing. Turn on the the soup setting and cook (30 minutes). Once finished cooking allow to depressurize. Switch the valve to venting to allow it to finish depressurizing, carefully open the Instant Pot. Remove the chicken breast, shred with a couple of forks, then return to the stew and gently mix in. Serve this Instant Pot Colombian Chicken Potato and Corn stew, garnish with your choice of avocado slices, fresh cilantro, lime wedges, capers and sour cream if desired.
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
AJIACO (COLOMBIAN CHICKEN SOUP)
This hearty soup is a specialty of the mountainous region around Bogotá, and one of Colombia's most famous dishes. Aji is traditionally made with chiles that haven't been seeded, but you'll probably find it plenty spicy without the seeds. Leftover aji is delicious on roasted or grilled meats.
Provided by Tania Sigal
Categories Main Course
Yield eight.
Number Of Ingredients 26
Steps:
- Put the chicken in a large (at least 8-quart) stockpot and add 8 cups water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface.
- Add all the vegetables, the garlic, the cilantro, and the bouillon cubes to the pot, along with the salt and pepper. Stir a few times to distribute the vegetables and submerge as many of the solids as possible. When the broth returns to a gentle boil, partially cover the pot and simmer, stirring once or twice, for 1-1/2 hours. Taste for salt and add more if needed.
- Using tongs or a slotted spoon, pick out the chicken pieces and put them on a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly. Keep hot if serving soon or let cool and refrigerate.
- When the chicken is cool enough to handle, pull the meat off the bones and shred it by hand. Discard the bones and tendons, and put the shredded chicken in a serving bowl.
- In a food processor, pulse all the aji ingredients until they're finely minced. Transfer to a serving bowl.
- Put the avocados, sour cream or creme fraiche, capers and cilantro leaves in small bowls and set them on the table along with the bowls of shredded chicken and the aji. Reheat the soup if necessay and ladle it into large soup bowls, putting a quater ear of corn in each bowl. Let your guests add the garnishes and the aji as they like.
Nutrition Facts : ServingSize eight., Calories 440 kcal, Fat 170 kcal, SaturatedFat 6 g, TransFat 19 g, Carbohydrate 46 g, Fiber 8 g, Protein 26 g, Cholesterol 70 mg, Sodium 1300 mg, UnsaturatedFat 11 g
AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP)
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
Categories Main dish
Number Of Ingredients 14
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
COLOMBIAN AJIACO
Colombian ajiaco, is a comforting chicken and potato soup served with avocado, cilantro, cream, and capers.
Provided by Lizet Bowen
Categories Soup and Stew Recipes
Time 1h20m
Number Of Ingredients 16
Steps:
- In a large pot or Dutch oven, place the water, chicken breast, guascas, garlic, green onions, salt, pepper, and a third of the potatoes. Simmer for 45 minutes.
- Remove the green onions and chicken from the pot. Shred chicken using two forks, set aside. Discard the bone and green onions.
- Add the rest of the potatoes and the corn. Simmer for 20 minutes. Taste for salt, add more if necessary. Add shredded chicken and serve.
- Serve ajiaco with avocado, cilantro, sour cream, capers, and rice on the side.
Nutrition Facts : Calories 459 calories, ServingSize 1/10 of recipe
COLOMBIAN CHICKEN SOUP: AJIACO
Creamy chicken Soup, thickened with potatoes and corn, brimming with tender chicken, potatoes and vegetables. naturally gluten-free and dairy free. Adapted from a recipe in Cooking Light Global Kitchen
Provided by Lisa
Categories Soup
Time 55m
Number Of Ingredients 21
Steps:
- Preheat the oven to 425ºF. Spread thighs out in a large baking dish that holds them in a single layer. Sprinkle with 1 1/2 teaspoons salt and a few grinds of black pepper. Drizzle with 2 tablespoons olive oil. Roast in the middle of the oven for 20-25 minutes, until chicken is cooked through. Remove baking dish from oven. Cover with foil and set aside for 10-15 minutes. Shred chicken by hand or by pulling it apart with two forks.
- In a blender, puree 1 cup of corn with 1 1/2 cups chicken broth. Set aside.
- Heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add onions and cook, stirring occasionally, for 5 minutes until softened. Pour corn puree to the pot, along with the grated or finely diced baking potatoes, the remaining 3 1/2 cups chicken broth, oregano, thyme and bay leaves. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally. Add cubed yukon gold potatoes and sliced carrots to the pot. Cover and simmer for 15 minutes.
- Add shredded chicken plus any accumulated juices in the baking dish, the remaining cup of corn, cilantro, lime juice, salt, pepper and Tabasco. Simmer, uncovered, for 5 minutes or until soup is heated through. Remove bay leaves.
- Garnish with avocado and capers
Nutrition Facts : Calories 485 calories, Sugar 4.7 g, Sodium 1180.2 mg, Fat 21.5 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 25.4 g, Fiber 5.3 g, Protein 48.3 g, Cholesterol 210.1 mg
COLOMBIAN CHICKEN, CORN & POTATO STEW {AJIACO}
Yield Serves 4.
Number Of Ingredients 18
Steps:
- Instructions In a large Dutch oven or equivalent pot, bring the chicken, onion, oregano, chicken stock and water to a boil over medium-high heat. Lower heat, cover, and simmer for about half an hour, until the chicken is tender. Remove chicken pieces and place on a plate to cool. Add the shredded potato to the broth in the pot, and allow to simmer for about 15 minutes, stirring periodically. When the potato has cooked down and thickened the broth, add the corn and potato pieces, and season to taste with salt and pepper. Add the cilantro. Cook for another 10 minutes, stirring often. Shred the chicken. When the corn is cooked and the chunks of potato are tender, add the shredded chicken and stir. Serve immediately, garnished with cilantro and diced avocado.
AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)
This Colombian soup 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 Kitchen
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a 5-quart pot, combine the chicken, 1 1/2 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, 1/2 teaspoon salt and 1/2 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 1/4 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.
COLOMBIAN CHICKEN AND CORN SOUP (AJIACO)
A tasty take on Ajiaco, a Colombian style chicken and corn soup with a thick and creamy broth and tons of flavour!
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- Heat the oil in a large heavy bottom sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cooking until fragrant, about a minute.
- Puree 1/3 of the potatoes and 1/3 of the corn into 1 cup of the chicken broth in a food processor.
- Add the broth, pureed veggies, the remaining potatoes, corn, carrots, chicken, oregano, thyme and bay leaves, bring to a boil, reduce the heat and simmer until the potatoes and carrots are tender, about 20 minutes.
- Remove the bay leaves, add the lime juice, cilantro, miso, salt and pepper and enjoy garnished with aji picante, avocado, capers and sour cream!
Nutrition Facts : Nutrition Facts Calories 294, Fat 11.3g (Saturated 2.9g, Trans 0), Cholesterol 25mg, Sodium 132mg, Carbs 36.7g (Fiber 7.3g, Sugars 5.0g), Protein 14.2g Nutrition by
COLOMBIAN CHICKEN, CORN, AND POTATO STEW
Provided by Shelley Wiseman
Categories Soup/Stew Milk/Cream Chicken Potato Stew Dinner Lunch Corn Root Vegetable Cilantro Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).
- Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.
- Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
- Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
- While corn cooks, coarsely shred chicken, discarding skin and bones.
- Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
- Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).
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
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 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
VEGAN AJIACO SOUP
Ajiaco is a satisfying, one-pot meal that is made with 3 types of potatoes and served with sliced avocado, capers, and tangy cream. Your taste buds will dance!
Provided by Melissa Huggins
Categories Soup
Time 1h
Number Of Ingredients 17
Steps:
- In a large soup pot, heat oil over medium heat & sprinkle with salt. Add onion and sauté until translucent, about 3-4 minutes.
- Add garlic and sauté for 1 minute.
- Raise heat to high, and add vegetable broth, red potatoes, russet potatoes, guascas, salt, and pepper. Once the soup starts to boil, put heat to medium-low to maintain a simmer, and cover pot partially with a lid. Cook for about 25-30 minutes, until the potatoes are breaking down. You can also mash the potatoes with a fork against the side of the pot to help it along. This thickens the soup and creates a stew-like consistency.
- Now add the yukon potatoes (or papas criollas), corn cobs, green onion and cilantro. Simmer for 15-20 minutes, until potatoes are tender and corn is cooked. Check for seasoning and add more if needed. While soup is finishing up, start preparing your selected garnishes.
- Remove from heat and add lime juice if preferred. Serve hot with sour cream, avocado slices, and capers.
Nutrition Facts : ServingSize 1 bowl, Calories 299 kcal, Carbohydrate 38 g, Protein 10 g, Fat 12 g, SaturatedFat 2 g, Sodium 397 mg, Fiber 7 g, Sugar 3 g
COLOMBIAN AJIACO CHICKEN POTATO SOUP
Enjoy this chicken and potato soup traditionally made in the mountainous region of Bogota. This hearty Columbian aijaco soup recipe is served with a variety of toppings including corn, capers, heavy cream and avocado.
Provided by ReadySetEat
Categories Soup/Stew/Chili
Time 1h25m
Yield 12
Number Of Ingredients 22
Steps:
- SOUP: Pour chicken broth, potatoes, chicken breasts, scallions, bay leaf, and guascas into a large pot. Add water as needed to cover chicken and potatoes and bring to a boil over high heat. Reduce heat to medium and simmer for 20 to 25 minutes until chicken is cooked and tender (165°F). Remove chicken and set aside to cool.
- Continue to simmer potatoes about 30 minutes longer until russets are very tender and falling apart. Discard green onions and bay leaf. Use a whisk to mash russet potato pieces and stir (there should still be large pieces of the other potatoes left). Cook about 10 minutes longer until soup is thickened. Season with salt and pepper.
- AJI: While soup is cooking, prepare the aji. Finely mince the green onion, onion, cilantro, and chile by pulsing in a small food processor. Transfer to a small bowl. Add ¼ cup water, 1 tablespoon lime juice, 1/8 teaspoon salt. Stir and set aside.
- During the last 10 minutes of cooking the chicken potato soup, cook corn according to package directions. Drain and place in a serving bowl. Remove the chicken skin and bones and discard. Shred the chicken into small pieces and place in a serving bowl.
- Serve Colombian ajiaco chicken potato soup with corn, pulled chicken, aji, avocado slices, crema, and capers on the side to top with as desired.
Nutrition Facts : @id https, Calories 312 calories
COLOMBIAN AJIACO RECIPE
Ajiaco is a traditional, hearty Colombian soup recipe of chicken, potatoes, corn and a unique herb that gives the soup its special flavor. A filling gluten-free one pot meal, this ajiaco recipe is served with avocado, rice, capers, and cream.
Provided by Ksenia Prints
Categories Main Course Soup
Time 1h10m
Number Of Ingredients 14
Steps:
- In a large pot, place chicken and 10 cups of water. Bring to a boil, then reduce heat to medium and cook for 30 mins. Remove chicken from pot and set aside. Once cooled, shred chicken into small strips.
- To pot with chicken water, add corn, papas criollas, red potatoes, white potatoes, the guascas, scallions, garlic cloves and cilantro. Cook for 30 minutes. Some of the potatoes should have dissolved and thickened the soup; if this hasn't happened yet, continue cooking. Season with salt and pepper.
- Return shredded chicken to the pot.
- Serve the Ajiaco hot, with rice, capers, avocados, cilantro and heavy cream on the side.
Nutrition Facts : Calories 492 kcal, Carbohydrate 53 g, Protein 15 g, Fat 27 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 90 mg, Sodium 483 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
AJIACO: COLOMBIAN CHICKEN AND POTATO SOUP
Enjoy a steaming bowl of ajiaco, traditional Colombian chicken and potato soup. Made with three kinds of potatoes, corn on the cob, and delicious herbs.
Provided by Javier Rincón
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Wash ingredients and thinly slice potatoes.
- In a large pan, add cold water, chicken, green onion, potatoes, corn and guascas. Add salt to taste.
- Take the chicken out after 35 min. Shred when cold. Chop cilantro.
- Let the soup cook until desired thickness or potatoes are dissolved.
- Add shredded chicken and cilantro.
- Slice avocados, and set aside cream and capers. Top as desired.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
AJIACO BOGOTANO (POTATO SOUP WITH CORN, CHICKEN & CAPERS)
Ajiaco celebrates a key crop in the Andes Mountains region, where more than 4,000 potato varieties are grown. There are three types in this soup. Cookbook author and food stylist Mariana Velásquez uses russets to stand in for Sabanera potatoes, which practically dissolve into the broth, giving it body. Yukon Golds and tiny creamer potatoes replace Pastusas and Criollas-the former lends a golden hue and the latter a sweet, almost buttery flavor. Guascas-a fragrant herb also known as galinsoga, gallant soldier or potato weed-imparts a slightly bitter taste unmatched by anything else, Velásquez says. (Look for it dried online or in the few Colombian markets in the U.S.; you can also find it fresh at farmers' markets.) The soup takes her back to her childhood in Bogotá. She remembers one Friday each month being "Ajiaco Day" at her all-girls school. "They would bring the bowls of broth to each of us and then place the avocados, corn, chicken, capers and cream in the center of the table," she says. "It was the most special lunch and we all loved it."
Provided by Mariana Velásquez
Categories Healthy Chicken Soup Recipes
Time 2h30m
Number Of Ingredients 14
Steps:
- Combine chicken, potatoes, scallions, garlic, cilantro, salt and pepper in a large pot. Add cold water to cover. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, skimming any foam that rises to the top, until the chicken is cooked through, 30 to 40 minutes. Using tongs, transfer the chicken to a plate and set aside to cool. Discard the scallions and cilantro.
- Continue simmering the soup, stirring occasionally, until the potatoes have started to dissolve, 50 to 60 minutes more. Add guascas and continue cooking until the consistency is thick and creamy but still has some chunks of potato, about 10 minutes more.
- Meanwhile, bring a medium pot of water to a boil over high heat. Add corn and return to a boil. Cover, turn off heat and let stand for 10 minutes.
- When the chicken is cool enough to handle, shred into large pieces. Serve the soup topped with the chicken and corn, cream, capers and avocado.
Nutrition Facts : Calories 483 calories, Carbohydrate 57 g, Cholesterol 105 mg, Fat 13 g, Fiber 8 g, Protein 38 g, SaturatedFat 3 g, Sodium 574 mg, Sugar 4 g
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