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 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
AJIACO: CUBAN SOUP MADE WITH BEEF, PORK, AND TROPICAL VEGETABLES
Provided by Food Network
Time 10h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
- In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.
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
AJIACO CRIOLLO--CUBAN CREOLE STEW
Provided by Food Network
Time 11h20m
Number Of Ingredients 22
Steps:
- Make the broth: Cover the tasajo with cold water and soak it for at least 8 hours. (There is no need to refrigerate it.) Change the water and continue soaking for another hour. Drain again and rinse under cold running water. Put the tasajo in a large, heavy pot and add about 6 quarts of water. Bring to a boil, reduce the heat and simmer, covered for 1 hour. Add the pork, beef brisket, and bay leaf, and let the three meats cook together until tender. Remove the pot from the heat and skim as much fat as possible from the broth. (If you have time, the best way is to refrigerate the broth overnight until the fat solidifies and then remove it.)
- Make the Sofrito: Heat the oil in a skillet over medium heat and saute the onions and green pepper until the onions are translucent, about 3 minutes. Add the garlic and cook 2 minutes more. Add the pepper, cumin, and tomatoes and cook for another 2 minutes.
- Add the sofrito to the broth and simmer, covered, while you prepare the vegetables.
- Complete the Dish: Peel the malanga, boniato, name, yucca, and calabaza and cube them. Cut the corn and green plaintains into 1 1/2-inch pieces. With a knife, split the skin of each piece of green plantain and open it away from the center as if you were taking off a coat. Sprinkle the plantain pieces with the lime juice. Slit the semi-ripe and ripe plantains lengthwise and slice them crosswise into 1 1/2-inch rounds. Do not remove their skins or they will disintegrate in the stew. Add the green plantains to the simmering stew. After about 15 minutes, add the semiripe plantains. After another 15 minutes, add the ripe plantains and let them simmer for about 10 minutes.
- Serve hot in soup plates or, cocido-style, with the meats, vegetables, and broth in separate dishes. (Each diner removes the skin from the semi-ripe plantains themselves).
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 CUBANO
Ajiaco is a Cuban stew consisting of different indiginous root vegetables. It is incredibly tasty and nutritious. A native dish that symbolizes who Cubans are as a people and how diverse their ethnic backgrounds came to be formed. According to famed Cuban scholar Fernando Ortiz, the Amerindians gave us the maiz (corn), papa(potato), malanga (arum), boniato(sweet potato), yuca (cassava),and aji(pepper). The Spaniards added calabaza(pumpkin) and nabo (turnip), while the Chinese added spices. The Africans contributed name(yams). He says, that Cubans are " a mestizaje(mixture) of kitchens, a mestisaje of races, a mestisaje of cultures, a dense broth of civilization that bubbles on the stove of the Caribbean." The Cuban ajiaco retains the unique flavors of its diverse ingredients, which enrich one another. Some ingredients may dissolve completely, while others may remain more distinct. Yet all provide flavor to this hearty simmering stew, which by its very nature is always in a state of flux. The cuts of meat all have something in common aside from being "Cuban-style-cut" they are cheaper cuts, as this is the dish of the "common man." I have used many sources to come up with this recipe for you, from books published in 1925 to ones that I found on the internet. Also, used A Taste of Cuba recipe by Sonia Martinez, from El asere.com.,Ms Ramona V. Abella's "The Cuban Food Fairy", and Srta Maria Antonieta Reyes Gavilan y Moenk's "Delicias del la Mesa - Manual de Cocina y Reposteria". All you need with this dish is some good Cuban bread, a French baguette or even Foccaccia and some sliced fresh fruit, if you aren't too stuffed by this point! Cuban food is highly seasoned but never HOT! The ajiaco is/was made every Saturday(Before Castro)and was served as a noon meal which would have a longer lasting effect and in the evening they would have something light. This is very good and appetizing. Hope you will enjoy!
Provided by Manami
Categories Pork
Time 5h10m
Yield 10-12 serving(s)
Number Of Ingredients 27
Steps:
- THE DAY BEFORE:.
- Cut the beef jerky in large pieces and soak in water to cover.
- Soak overnight.
- SOUP:.
- Now drain jerky and place in a very large and deep stockpot.
- Add the 5 quarts of water and the cut up hen or chicken.
- Boil for one hour.
- Add the flank steak and pork pieces.
- Add the spare ribs.
- Boil for one more hour.
- Remove fat and froth that will rise to top.
- While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables).
- PREPARE SOFRITO:.
- Add all ingredients, except for seasonings, to sauté pan and allow to simmer for 20 minutes.
- Then add seasonings and simmer about 5 minutes longer.
- Discard the bay leaves.
- PREPARE THE VEGETABLES:.
- When meats are tender, add the viandas, except ripe plantains and pumpkin.
- Cook about one hour more.
- Add the sofrito and cook another 20-30 minutes.
- Add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender.
- Taste for seasoning and adjust if necessary.
- If broth is too thin, thicken by mashing some of the viandas in a little broth and adding it back to the pot.
- Serve in a large soup tureen and give each guest a large, flat rimmed soup bowl.
- You can place lime slices in little dishes along the table.
- The ajiaco tastes really good with freshly squeezed lime juice, but let each guest decide if they would like to squirt their own.
- This is so versatile, it can be served as a stew with rice and a salad of lettuce, tomatoe and cucumbers, or served with just the broth or served as is; meats and vegetables in a deep soup bowl.
- Buen Provecho!
Nutrition Facts : Calories 767, Fat 31.8, SaturatedFat 10.9, Cholesterol 95.9, Sodium 891.2, Carbohydrate 88.5, Fiber 13.9, Sugar 14.2, Protein 39.1
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TRADITIONAL CUBAN FOODS YOU HAVE TO TRY IN CUBA
From spoonuniversity.com
Author Ashton DavisPublished 2018-11-14Estimated Reading Time 4 mins
- Cubano. The Cubano is one of the most iconic sandwiches in Cuban food, yet it actually isn't entirely Cuban. The Cubano was invented by Cuban immigrants in Florida as a variation of a traditional Cuban pulled pork style sandwich.
- Pan Cubano. Cuban bread is a very straightforward, no-nonsense loaf. Every morning, vendors push carts of this white, butter-enriched bread down the streets to sell to locals.
- Ropa Vieja. Literally translating to "old clothes," Ropa Vieja is widely considered to be the national dish of Cuba. Made primarily from beef, Ropa Vieja is slow cooked with bell peppers, onions, garlic, and tomatoes giving it a trademark flavor of Cuban food.
- Ajiaco. In terms of authentic Cuban food, Ajiaco is a close second to Ropa Vieja. Stewing together a mixture of chicken, pork, and beef with a medley of root vegetables produces a hearty soup.
- Croquettes. Essentially just gravy mixed with chopped up ham and then deep-fried, every restaurant in Cuba will have croquettes on their menu. Order them before you try anything else because if they don't come out soft, then you know the restaurant isn't worth sticking around for.
- Fried Plantains. Like chips, fried plantains are the perfect bar snack. Crunchy, salty, and satisfying, you'll find them on just about every appetizer menu you come across.
- Flan. Although it may seem ordinary, flan is beloved by basically all Cubans. They've even invented an unconventional way to cook it: cutting the top off of soda cans and using the bottom as their cooking vessel.
- Churros. After a long day of site-seeing, there's no better way to get your Cuban food fix than by grabbing a churro on the way back to your hotel. Cubans fry up their churros in a big, circular deep friers and serve them up to long lines of hungry people.
- Pastelitos De Coco. Pastelitos de coco are small cookie-like pastries sold from street vendors. Delectably soft, they make for a great mid-afternoon snack.
- Cuban Coffee. Cuban coffee is extremely underrated, especially prepared the traditional way. Pressed coffee grounds in a burlap sack are covered with hot water producing an espresso-like drink.
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- Put the chicken breasts into a large pot or dutch oven with rendered chicken fat or vegetable oil and cook for 5-6 minutes until both sides are browned.
- Pour the chicken stock into the pot with onion and garlic. Lower heat to medium-low, cover and simmer. Cook until the chicken is tender, about 30 minutes.
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Ratings 4Calories 448 per servingCategory Soup
- Add the onions and carrots to the pot. Gently cook the onions and carrots for 3 minutes, stirring frequently.
- Add the garlic, 1 teaspoon salt, oregano, cumin and black pepper to the pot. Cook for 1 minute, stirring frequently.
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