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
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!
Nutrition Facts : Calories 407 kcal, Carbohydrate 39 g, Cholesterol 42 mg, Fiber 9 g, Protein 18 g, SaturatedFat 5 g, Sodium 812 mg, Sugar 6 g, Fat 22 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
COLUMBIAN BEEF AND SWEET POTATO STEW
Make and share this Columbian Beef and Sweet Potato Stew recipe from Food.com.
Provided by SJG3483
Categories Stew
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove excess fat from beef.
- Cut beef into 1-inch pieces and sprinkle with salt and pepper to taste.
- Heat oil in 10-inch skillet over medium-high heat.
- Cook beef in oil about 5 minutes, stirring occasionally, until brown.
- Mix beef and remaining ingredients except apricots and parsley in 4- 5 quart crockpot.
- Cover and cook on low 8 hours or until beef is tender.
- Stir in apricots.
- Cover and cook on low about 15 minutes or until apricots are softened.
- Discard bay leaf and cinnamon stick.
- Sprinkle stew with parsley.
COLOMBIAN-STYLE CHICKEN, SHORT RIB AND POTATO STEW
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Season the chicken and beef all over with salt. Let stand 15 minutes. In a large pot, combine the chicken, beef, onion, dried oregano and 2 teaspoons salt. Rinse away any grit from the cilantro (do not trim), tie one bunch with kitchen twine and drop it into the pot. Pour in enough cold water to just cover the meat (about 12 cups). Simmer until the chicken is just cooked through, about 40 minutes. Transfer the chicken to a large platter and let cool.
- Stir in the grated potato. Continue to simmer until the beef is meltingly tender and the potatoes have melted into the broth, about 1 1/2 hours. Transfer the meat to a platter. Once cool enough to handle, shred the beef and chicken, and discard the bones, skin, fat and gristle.
- Stir the chopped potato and corn into the pot. Simmer until the potatoes are tender, about 20 minutes.
- Meanwhile, in a small bowl, combine the tomatoes, scallions, shallots and 3/4 teaspoon salt. Chop 1/3 cup of cilantro leaves from the remaining bunch and stir into this salsa. Wearing gloves, remove and discard the habanero seeds; finely chop the habanero and add to the salsa.
- Return the chicken and beef to the pot. Stir in the spinach, capers and black pepper. Cook until the meat is warmed through and spinach is wilted. Taste and adjust seasoning if necessary. Ladle into bowls, topping with salsa, avocado and a dollop of sour cream.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 17 grams, Carbohydrate 33 grams, Fat 31 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 758 milligrams, Sugar 5 grams, TransFat 0 grams
COLOMBIAN CHICKEN, CORN, AND POTATO STEW
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.
COLOMBIAN CHICKEN, CORN, AND POTATO STEW
Provided by Shelley Wiseman
Categories Soup/Stew Milk/Cream Chicken Potato Stew Dinner Lunch Corn Root Vegetable Cilantro Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).
- Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.
- Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
- Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
- While corn cooks, coarsely shred chicken, discarding skin and bones.
- Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
- Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).
COLUMBIAN POTATO STEW
I've made this so many times, pretty much every time we have company, this is what we make. It sounds soooo simple but it is the BEST soup ever. It's NOT low fat. But so what?
Provided by Berritt
Categories < 60 Mins
Time 1h
Yield 1 big pot, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Season chicken pieces ((wings, breasts, legs, thighs) with skin and bone!) with salt and pepper, roast in oven for an hour or so. (Get the chicken skins really nice and crispy.... YUMMY!).
- While the chicken is cooking, make the soup.
- Sautee onion in your pan in oil until it starts to brown, no longer. Add broth. Add peeled chopped russets and cook those down (that's the thickener).
- Add the other 3 types of potatoes, and the oregano when the russets are soft. Add corn when the other potatoes are almost done.
- This is the most important part....
- Make the salsa! Set it aside.
- Add the cream and sour cream to the stew, and it's ready to serve.
- Ladle the soup into a huge bowl. Top with a piece of chicken or 2, and a big spoonful of the salsa.
Nutrition Facts : Calories 1263.6, Fat 73.5, SaturatedFat 26.6, Cholesterol 297.2, Sodium 1459.5, Carbohydrate 77.9, Fiber 9.5, Sugar 13, Protein 74.2
COLUMBIAN CHICKEN STEW W POTATOES TOMATO & ONION - PRESSURE
Entered for safe-keeping, adapted from J. Kenji Lopez-Alt, Chief Creative Officer of Serious Eats, tested in an 8-quart pressure cooker. This recipe relies on the chicken, potatoes, onion, and juicy tomatoes for the required liquid; please consult your pressure cooker manual for minimum required liquid. The chicken skin will not be crispy, but the meat will be very tender.
Provided by KateL
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine.
- Seal lid and cook under high pressure for 25 minutes.
- Release pressure per recommended method for your pressure cooker. Remove lid.
- Season to taste, and serve. Garnish with parsley, if desired.
Nutrition Facts : Calories 1020.7, Fat 53.3, SaturatedFat 15.2, Cholesterol 243.8, Sodium 250.8, Carbohydrate 68, Fiber 8.8, Sugar 4.5, Protein 65.1
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