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 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
This classic Colombian soup is served with cream, capers, avocado, mote (boiled corn) and shredded chicken breast, all mixed in just before eating
Provided by Jose Rubio-Guevara
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Put the chicken, corn cobs, garlic, onion, pepper, potatoes, spring onions and coriander in a pan with 2 litres water and bring to the boil, season well, then simmer for approximately 45 mins over a medium heat.
- Remove the corn and the chicken and transfer them to a plate. Blend the remaining ingredients in the pan with a hand blender until you get a creamy consistency.
- Add the papas criollas and the guascas to the pan and cook over a medium heat for around 10-12 mins, or until the papas criollas start to get soft but do not disintegrate.
- Meanwhile, shred the chicken breasts finely with your hands, and cut the corn cobs into thick slices. Put into separate small bowls.
- Put the cream, capers, avocado and extra chopped coriander in small bowls as well, so that everyone can help themselves to what they want. Pour the soup into four soup bowls and serve alongside the other ingredients. Don't forget napkins for eating the slices of corn.
Nutrition Facts : Calories 385 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 0.1 milligram of sodium
AJIACO
Provided by Aarón Sánchez
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium high heat. Saute onion, garlic for 5 minutes. Add the cumin, coriander and cook for 2 minutes.
- Add yuca, pumpkin, potatoes, malanga, boniato, plantains, corn and vegetable stock. Cook for 15 minutes until vegetables are tender. Check seasoning and adjust if necessary.
- To finish the dish, add mushrooms and parsley and cook for 2 minutes and serve.
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.
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 (BEEF AND PEPPER STEW)
This is my take on the ubiquitous Latino stew, ajiaco. This version uses leftover roast beef, sweet red peppers, and creamy baby potatoes simmered together in a spicy broth.
Provided by damasio
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Heat the canola oil in a Dutch oven over medium heat. Stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. Sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.
- Add the roast beef and red potatoes, pour in the water and beef broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes. Stir in the oregano, and season to taste with salt and pepper.
- Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg.
Nutrition Facts : Calories 578.9 calories, Carbohydrate 34.4 g, Cholesterol 221.1 mg, Fat 24.2 g, Fiber 4.4 g, Protein 53.8 g, SaturatedFat 6.6 g, Sodium 240.6 mg, Sugar 8.1 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
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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