Colombian Chicken Soup A La Emeril Food

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COLOMBIAN CHICKEN SOUP: AJIACO



Colombian Chicken Soup: Ajiaco image

Creamy chicken Soup, thickened with potatoes and corn, brimming with tender chicken, potatoes and vegetables. naturally gluten-free and dairy free. Adapted from a recipe in Cooking Light Global Kitchen

Provided by Lisa

Categories     Soup

Time 55m

Number Of Ingredients 21

12 boneless skinless chicken thighs
1 teaspoon kosher salt
several grinds of fresh ground black pepper
4 tablespoons olive oil, divided
1 cup chopped onion (1 medium onion)
5 cups low salt chicken broth (such as Swanson's), divided
2 cups corn kernels, divided (fresh or frozen & defrosted)
1 1/2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 bay leaves (substitute 2 teaspoons chopped guasca, if you can find it)
2 medium baking potatoes (about 1 pound), peeled and grated or finely diced.
3 medium yukon gold potatoes or other waxy potatoes (about 1 pound) peeled and cut into 1-inch cubes.
2 carrots, peeled and thinly sliced crosswise (about 3/4 cup)
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons salt
1/2 teaspoon Tabasco sauce or other hot pepper sauce
1/4 teaspoon freshly ground black pepper
Garnish
1 cup cubed avocado, spritzed with a little lime juice to keep it from turning brown
1 1/2 tablespoons capers, rinsed

Steps:

  • Preheat the oven to 425ºF. Spread thighs out in a large baking dish that holds them in a single layer. Sprinkle with 1 1/2 teaspoons salt and a few grinds of black pepper. Drizzle with 2 tablespoons olive oil. Roast in the middle of the oven for 20-25 minutes, until chicken is cooked through. Remove baking dish from oven. Cover with foil and set aside for 10-15 minutes. Shred chicken by hand or by pulling it apart with two forks.
  • In a blender, puree 1 cup of corn with 1 1/2 cups chicken broth. Set aside.
  • Heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add onions and cook, stirring occasionally, for 5 minutes until softened. Pour corn puree to the pot, along with the grated or finely diced baking potatoes, the remaining 3 1/2 cups chicken broth, oregano, thyme and bay leaves. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally. Add cubed yukon gold potatoes and sliced carrots to the pot. Cover and simmer for 15 minutes.
  • Add shredded chicken plus any accumulated juices in the baking dish, the remaining cup of corn, cilantro, lime juice, salt, pepper and Tabasco. Simmer, uncovered, for 5 minutes or until soup is heated through. Remove bay leaves.
  • Garnish with avocado and capers

Nutrition Facts : Calories 485 calories, Sugar 4.7 g, Sodium 1180.2 mg, Fat 21.5 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 25.4 g, Fiber 5.3 g, Protein 48.3 g, Cholesterol 210.1 mg

AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP)



Ajiaco Colombiano (Colombian Chicken and Potato Soup) image

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

3 chicken breast (skin removed)
12 cups water
3 ears fresh corn (cut into 2 pieces)
Salt and pepper to taste
2 chicken bouillon cubes
3 scallions
2 garlic cloves (minced)
3 tablespoon chopped cilantro
2 cups papa criolla (Andean Potato)
3 medium white potatoes (peeled and sliced)
3 medium red potatoes (peeled and sliced)
1/3 cup guascas
1 cup heavy cream for serving
1 cup capers for serving

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

SIMPLE CHICKEN NOODLE SOUP



Simple Chicken Noodle Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h55m

Yield 3 quarts

Number Of Ingredients 18

1 (3 to 4-pound) whole chicken
1 quart chicken stock or low-sodium chicken broth
2 quarts water
2 medium onions, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 sprigs fresh thyme
5 or 6 parsley stems
1 bay leaf
2 tablespoons unsalted butter
4 ounces whole button mushrooms, quartered
1/2 cup diced onions
1/2 cup sliced carrots
1/2 cup small-diced celery
2 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 pound dried vermicelli noodles
2 tablespoons chopped fresh parsley leaves

Steps:

  • Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.
  • Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.
  • Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat.
  • Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.

COLOMBIAN CHICKEN SOUP A LA EMERIL



Colombian Chicken Soup a La Emeril image

Saw this episode of Emeril Live and just had to have some. Made it last week and it was delish! I love that little zing, although it calls for more, & we made a meal of it!.Chicken soup is chicken soup but with little changes here and there - that make it entirely their own. We served it with a crunchy home made bread, some honey butter and a spinach salad with a raspberry vinaigrette, exquisite!! Forgot to make this public - so here it is. We served it in a beautiful tureen that belonged to my mother and a fine time was had by all!!!! :)

Provided by Manami

Categories     Clear Soup

Time 2h20m

Yield 1 tureen, 6-8 serving(s)

Number Of Ingredients 27

1 (3 1/2-4 lb) skinless roasting chicken, cut into 8 pieces
1 skinless chicken breast, cut in 1/2
1 medium onion, quartered
2 medium carrots, cut into 4 pieces
1 medium celery rib, cut into 4 pieces
1 bay leaf
3 garlic cloves, pressed or 3 garlic cloves, minced
1/2 bunch fresh cilantro, stems only (leaves reserved for soup)
1 medium onion, finely chopped
3 medium carrots, peeled and finely chopped
1 medium celery rib, finely chopped
2 lbs baking potatoes, peeled and cut into 1/2-inch cubes
1 lemons, juice of (please not the bottled stuff) or 1 lime, juice of (please not the bottled stuff)
2 garlic cloves, minced
1/2 bunch fresh cilantro, leaves only, finely chopped
2 scallions, finely chopped
3 tablespoons olive oil
2 pinches ground cumin or 2 pinches bijol seasoning
crushed red pepper flakes
1 saffron threads or 1 bijol seasoning
1 large very ripe tomatoes, halved, seeded, and finely chopped
1 scallion, finely chopped
1 garlic clove, crushed and mashed into a paste with 1/4 teaspoon salt
1/2 lemons, juice of (please not the bottled stuff) or 1/2 lime, juice of (please not the bottled stuff)
1 jalapeno pepper, seeded and very finely minced (we used less)
2 tablespoons minced cilantro leaves
salt

Steps:

  • STOCK:.
  • Combine all the ingredients for the stock in a large soup pot and cover with cold water.
  • Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, skimming any foam from the top of the stock as it simmers, until the chicken is fall-from-the-bone tender.
  • Add water, as necessary, to keep the stock ingredients covered.
  • Strain the stock through a fine mesh sieve, discarding everything except the boiled chicken, and return the stock to the rinsed-out pot.
  • SOUP:.
  • Remove the chicken from the bones and shred into small pieces; set aside.
  • Add the onion, carrots, celery, and potatoes to the stock and simmer 20 to 30 minutes, or until the potatoes are tender.
  • While the soup is simmering, combine the lemon or lime juice, garlic, cilantro leaves, scallions, oil, Bijol (or a pinch each of ground cumin & a pinch of saffron threads), and a tablespoon of the soup broth in a small bowl and mash into a paste with a fork.
  • SALSA:.
  • Also while the soup is simmering, prepare the salsa by combining all ingredients in a glass or stainless steel bowl and mixing well.
  • Season, to taste, with salt just before serving.
  • ASSEMBLY:.
  • When the potatoes are tender, add the reserved chicken and seasoning paste to the soup and stir well to combine.
  • Allow the soup to return to a simmer, then remove from the heat, and let sit, covered, 10 minutes before serving.
  • Serve garnished with a spoonful of the salsa.

Nutrition Facts : Calories 290.1, Fat 7.7, SaturatedFat 1.2, Cholesterol 22.8, Sodium 84.5, Carbohydrate 43.5, Fiber 5.8, Sugar 6.8, Protein 13.6

SANCOCHO DE GALLINA (COLOMBIAN CHICKEN SOUP)



Sancocho De Gallina (Colombian Chicken Soup) image

This Colombian recipe for Chicken Soup improves on the traditional by adding yucca, plaintains and red potatoes. What an excellent blend of flavors!

Provided by Witch Doctor

Categories     Chowders

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 quarts chicken stock
1 yucca root, peeled and cut into 1 inch cubes
2 plantains, peeled, halved, and sliced into thirds lengthwise
2 red potatoes, peeling optional, cut into chunks
3 whole skinless chicken breasts, quartered with bones left on
2 lemons, juice of
1 teaspoon cumin
6 -8 scallions
1 bunch cilantro
salt and pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons butter

Steps:

  • In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.
  • In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
  • As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
  • 30 minutes prior to the end of cooking, add the cut up plaintains.
  • 10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
  • Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
  • Add the roux to the soup and stir to blend well.

Nutrition Facts : Calories 394.3, Fat 8.7, SaturatedFat 3.7, Cholesterol 85.8, Sodium 459.2, Carbohydrate 43.5, Fiber 3.3, Sugar 14.2, Protein 36.2

COLOMBIAN CHICKEN SOUP



Colombian Chicken Soup image

This rich stew-like soup is similar to the rustic sancochos found in home-style Latin American restaurants. Traditionally, the chicken is cooked in the soup, removed, and served on the side. For authentic accompaniments, try white rice cooked in chicken stock and a simple green salad with Russian dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt and freshly ground pepper
2 medium white onions, thinly sliced
4 garlic cloves, smashed
6 canned whole peeled tomatoes, finely chopped (1 cup)
1/2 bunch fresh cilantro (2 cups packed)
1 serrano chile, thinly sliced (optional)
4 medium carrots, sliced 1/2 inch thick
1 medium yuca (8 ounces), peeled and cut into 1-inch pieces

Steps:

  • Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, garlic, tomatoes, cilantro, and chile. Return to a boil. Reduce heat. Simmer, partially covered, for 30 minutes.
  • Remove breast; cover to keep warm. Add carrots and yuca. Simmer, partially covered, until carrots and yuca are tender, about 40 minutes.
  • Remove remaining chicken; discard back, wings, and cilantro. Skim fat. Season with salt and pepper.
  • Serve chicken on the side, or remove meat from bones, cut into bite-size pieces, and stir into soup.

Nutrition Facts : Calories 433 g, Cholesterol 117 g, Fiber 3 g, Protein 39 g, SaturatedFat 5 g, Sodium 782 g

COLOMBIAN CHICKEN, CORN, AND POTATO STEW



Colombian Chicken, Corn, and Potato Stew image

Categories     Soup/Stew     Chicken     Potato     Poultry     Stew     Avocado     Corn     Fall     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
3 tablespoons unsalted butter
1 large white onion, finely chopped
2 teaspoons dried oregano, crumbled
1 1/2 lb russet (baking) potatoes
6 cups chicken broth
1 cup water
2 lb yellow-fleshed potatoes such as Yukon Gold, peeled, cut into 1/2-inch cubes, and covered with water in a bowl
3 ears corn, cut crosswise into 1-inch pieces
Accompaniments:
1/2 cup chopped fresh cilantro leaves
1 cup heavy cream
3 tablespoons drained capers
3 California avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Steps:

  • Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as browned to a plate.
  • Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
  • Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.
  • Serve stew with accompaniments in separate bowls.

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