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 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 {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
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
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
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