Colombian Chicken Hot Pot Ajiaco Food

COLOMBIAN AJIACO

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.

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 COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP)

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.

COLOMBIAN CHICKEN HOT POT (AJIACO)

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.

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.