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
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.
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
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 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
COLOMBIAN CHICKEN HOT POT (AJIACO)
This, in one form or another, is the national dish of Colombia. Traditionally, it is made with three different native types of potatoes: a floury variety, a waxy variety, and baby new potatoes. The first two will break down somewhat and thicken the dish a bit. This version is served with capers, sour cream, and an avocado salsa (recipe included).
Provided by threeovens
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Place chicken in a large stockpot and cover with water; add green onions, bay leaves, cilantro (see NOTE) and peppercorns.
- Bring to a boil, skimming the surface if necessary; once boiling, reduce heat and cook until chicken is tender, about an hour.
- Remove from heat and allow the chicken to cool in its cooking liquid.
- Remove the chicken and cut into eight pieces: 2 drumsticks, 2 thighs, cut each breast into 2 pieces, for a total of 4; discard the rest of the carcass.
- Skim off any fat from the stock, then strain it into a clean Dutch oven or large pot.
- Bring to a boil and add russet potatoes (or yuca) and the Yukon gold potatoes; cook about 15 minutes.
- Stir in the new potatoes and corn and simmer for an additional 20 minutes.
- Return the chicken to the pot, season with salt, if needed, and heat through.
- Meanwhile, just before serving, rough chop the egg, then mash in a small bowl; in another small bowl, scoop out the avocado flesh and mash that.
- Add the egg to the avocado, stir in the green onion, cilantro, green chili, and season with salt.
- Serve the chicken mixture in a heated casserole or earthenware dish, with the avocado salsa, capers, and sour cream on the side.
- NOTE: I, personally, find the taste of the cilantro too strong when it is added to make the stock, so I add it (like a bouquet garni) when the new potatoes are added (the last 20 minutes of cooking), then remove for serving.
Nutrition Facts : Calories 545, Fat 25.6, SaturatedFat 6.7, Cholesterol 116.8, Sodium 114.2, Carbohydrate 50.8, Fiber 7.8, Sugar 2.8, Protein 28.7
More about "ajiaco colombiano colombian chicken and potato soup food"
COLOMBIAN (AJIACO) CHICKEN AND POTATO SOUP - FOOD FIDELITY
From foodfidelity.com
5/5 (18)Category SoupCuisine ColombianCalories 316 per serving
- Place the chicken breasts in a baking dish topped with the onion, garlic, salt, and pepper. Cover and refrigerate overnight.
- Add the chicken along with marinade ingredients to the pot and brown the chicken on both sides.
RECIPE FOR AJIACO - COLOMBIAN CHICKEN AND POTATO SOUP
From food.nomadicboys.com
AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO …
From pinterest.com
AJIACO | TRADITIONAL SOUP FROM COLOMBIA - TASTEATLAS
From tasteatlas.com
COLOMBIAN CHICKEN SOUP: AJIACO - PANNING THE GLOBE
From panningtheglobe.com
RECIPE: COLOMBIAN CHICKEN AND POTATO SOUP (AJIACO)
From thekitchn.com
COLOMBIAN CHICKEN, CORN & POTATO STEW {AJIACO
From kitchenconfidante.com
HOW TO MAKE COLOMBIAN AJIACO WITHOUT TRAVELING TO …
From forkintheroad.co
COLOMBIAN AJIACO - CHICKEN SOUP • CURIOUS CUISINIERE
From curiouscuisiniere.com
AJIACO (COLOMBIAN CHICKEN & POTATO SOUP) FROM ... - FOOOOODS.COM
From fooooods.com
COLOMBIAN AJIACO (CHICKEN AND POTATO STEW) - YEPRECIPES
From yeprecipes.com
AJIACO BOGOTANO (COLOMBIAN CHICKEN AND POTATO SOUP)
From stltoday.com
COLOMBIAN AJIACO SOUP - TASTYAZ
From tastyaz.com
AJIACO – A COLOMBIAN CHICKEN SOUP - THE NOURISHING GOURMET
From thenourishinggourmet.com
AJIACO: COLOMBIAN CHICKEN AND POTATO SOUP RECIPE - FOOD RECIPES
From recipes.studio
AJIACO COLOMBIAN CHICKEN AND POTATO SOUP - CARDAMOM MAGAZINE
From cardamommagazine.com
AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP)
From fooddiez.com
AJIACO | CHICKEN AND POTATO COLOMBIAN SOUP - COOKING EASY MEALS
From cookingeasymeals.com
AJIACO BOGOTANO (CHICKEN AND POTATO SOUP) - WASHINGTON POST
From washingtonpost.com
AJIACO (COLOMBIAN CHICKEN SOUP) - RECIPE - FINECOOKING
From finecooking.com
AJIACO (CHICKEN AND POTATO SOUP) - ACTION AGAINST HUNGER
From actionagainsthunger.ca
AJIACO: COLOMBIAN CHICKEN AND POTATO SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
AJIACO: COLOMBIAN SOUL FOOD - UNCHARTED COLOMBIA
From unchartedcolombia.com
AJIACO BOGOTANO – COLOMBIAN CHICKEN AND (NOT SO) POTATO SOUP
From itswhatscooking.com
AJIACO (CHICKEN AND POTATO SOUP) - SWEET Y SALADO
From sweetysalado.com
COLOMBIAN AJIACO (CHICKEN AND POTATO SOUP) - DELISH D'LITES
From delishdlites.com
AJIACO COLOMBIANO – COLOMBIAN CHICKEN AND POTATO SOUP
From journeylatinamerica.co.uk
AJIACO RECIPE | HOW TO MAKE COLOMBIAN CHICKEN AND POTATO SOUP …
From youtube.com
COLOMBIAN AJIACO CHICKEN POTATO SOUP - READY SET EAT
From readyseteat.com
AJIACO (COLOMBIA CHICKEN & POTATO SOUP) - SHE PAUSED 4 THOUGHT
From shepaused4thought.com
AJIACO SANTAFEREñO (COLOMBIAN CHICKEN AND POTATO SOUP)
From today.com
COLOMBIAN AJIACO SOUP - RECIPES - SUR LE PLATSUR LE PLAT
From surleplat.com
RECIPE COLOMBIAN AJIACO (CHICKEN AND POTATO SOUP)
From willystreet.coop
AJIACO, COLOMBIA'S FAVORITE TRADITIONAL SOUP - AMIGOFOODS
From blog.amigofoods.com
COLOMBIAN AJIACO RECIPE THAT WILL TRANSPORT YOU TO BOGOTA
From immigrantstable.com
COLOMBIAN CHICKEN CORN AND POTATO STEW {AJIACO ... - LITTLE FIGGY …
From littlefiggy.com
AJIACO COLOMBIAN CHICKEN POTATO AND CORN SOUP RECIPES
From dewbay.tibet.org
AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP)
From pinterest.com
AJIACO (COLOMBIAN CHICKEN, CORN AND POTATO SOUP) - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love