Colombian Ajiaco Food

COLOMBIAN AJIACO {POTATO AND CHICKEN SOUP}

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.

AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)

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.

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!

AJIACO (COLOMBIAN CHICKEN AND POTATO SOUP) RECIPE

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.

AJIACO

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.