Ajiaco (Colombian Chicken, Potato and Corn Soup), Greek-Style Chicken Lemon Rice Soup aka Avgolemono. Ajiaco a delightful and hearty regional Colombian chicken and potato soup or stew. It’s a depth of flavor that just isn’t achieved with non-roasted chicken. My favorite is Better Than Bouillon. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Cook on high pressure for 6 minutes. If you cannot find it, just use Yukon gold potatoes, both will all but disintegrate and thicken the broth. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Dear food police, this is a lightened up slightly authentic but not fully 100% authentic version of Colombian Chicken and Potato soup. Check out everyone else's root vegetable recipes: A simple and elegant soup. Thanksgiving Leftover Mashed Potatoes and Stuffing... Roasted Pear, Parmesan, and Spiced Pecan Salad, 1 1/2 pounds baby gold or baby Dutch potatoes, cut into 1/4 inch slices, 3/4 pound russet potatoes, peeled and cut into 1/4 inch slices, 1 pound boneless skinless chicken breast and/or thighs, cut into 1 inch cubes, 2 tablespoons chicken bouillon (such as Better Than Bouillon), 1/2 cup Mexican crema, crème fraîche, or heavy cream, 2 tablespoons chopped cilantro (optional). This soup also includes russet potatoes, which will somewhat dissolve in the soup to enhance the flavor of and slightly thicken the broth. I keep jars of it in several flavors in the refrigerator (This is an Amazon affiliate link. There are several regional version of Ajiaco in Latin America. Simmer, partially covered, until the chicken is tender and releases easily when pierced with a knife, 35 to 40 minutes. Thanks! Make the soup: Put the chicken in a large (at least 8-quart) stockpot and add 8 cups water. A great bowl of soup. hahahaha. Traditionally, ajiaco is served with capers, cream, and avocado on the side. Ajiaco (Spanish pronunciation: ) is a soup common to Colombia, Cuba, and Peru. See my disclosure page). Bring to a boil over high heat and then reduce the heat to a vigorous simmer. The garnishes add brightness and bring the soup to life. I made this soup in the Instant Pot and it took just 6 minutes too cook after the soup reached pressure. I love the colors! In your Instant Pot or pressure cooker, add the water, potatoes, chicken, scallions, bay leaves, parsley, and bouillon. Either way, it's really tasty. Guascas, A Colombian Herb One of the biggest characteristics of this Colombian dish is its richness. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. 2 Cloves garlic, minced. Powered by, Creamy French Red Lentil Soup with Ham Stock, https://www.karenskitchenstories.com/2020/11/colombian-chicken-and-potato-soup-ajiaco.html, Puff Pastry Tomato and Goat Cheese Pizzettes, Colombian Chicken and Potato Soup (Ajiaco), Broccoli Salad with Almonds and Cranberries, Ricotta Calzones with Spinach and Sausage. Set aside. If you don't have a pressure cooker or Instant Pot, you can make this soup in a Dutch oven on the stove top. Ajiaco, a chicken and potato soup from Colombia. 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). Cover, bring back to a simmer and simmer another 10 minutes. Corn on the cob is cut into 1 inch rounds and thrown into the soup. Yes, I always take kitchen liberties to lighten things up. It's typically served in a clay pot accompanied by avocado, crema, capers and corn on the cob. Divide the soup among 6 bowls and serve with sliced avocado, sour cream, capers, aji sauce and remaining cilantro leaves. I made this soup with chicken breast to lighten it up, but I'm looking forward to trying it with chicken thighs for an even richer flavor. Stirring in fiber-rich brown rice turns the soup … Photography Credit: Elise Bauer … Authentic Ajiaco Cubano is a Cuban Chicken Soup featuring corn on the cob, shredded chicken breast, potatoes and onion. I can't wait to try this soup, Karen. This post is also ... and the grated arracacha. Ajiaco is the national dish of Colombia, a flavorful chicken and potato soup with the addition of herbs and corn. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface. Sign up for the Recipe of the Day Newsletter Privacy Policy. 2 bunches cilantro (about 1 cup of cilantro leaves) 2 bunches of Green Onion (about 12 green onions finely chopped) 3 Stalks of … Ajiaco is a specialty of Bogotá, and typically includes three kinds of potatoes, including papas criollas, which are small yellow potatoes. Add water or chicken stock and bring to a boil. My mouth is watering - this is right up my alley! Ingredients to Make Ajiaco (Chicken and Potato Colombian Soup) Yield: Serves 6-8. Put the chicken in a large stockpot and add 8 cups water. chicken breast (bone-in) 2 garlic cloves, crushed 1 bunch of green onions, whole 2 Tbsp dried guascas 1 tsp ground black pepper 1 tsp salt 2 Russet potatoes, peel and cut in chunks 12 oz Honey gold potatoes (or other yellow potatoes), peeled and cut into I laughed outloud. Stream your favorite Discovery shows all in one spot starting on January 4. The soup tastes best when it has cooked for at least 4 hours, so start peeling those potatoes early and allow plenty of time to simmer. © 2020 Discovery or its subsidiaries and affiliates. The corn, cooked in the chicken and potato broth, is delicious. https://thedomesticman.com/2019/05/21/ajiaco-chicken-corn-and-potato-soup If I gave a vegetarian version of this soup[ with rice, my family would be very very happy! I have a good friend that is Colombian and she introduced me to the food, this is the first dish I tried. "Food police"?!? Set aside. Considered a poor man's dish in the past, ajiaco must include three varieties of potatoes cooked together, abundant and inexpensive in Colombia. This soup, with its simple ingredients, was amazingly delicious. Put chicken pieces in a large pot over medium heat with enough water to cover the chicken; bring to … Add salt if needed. All rights reserved. You can get the guascas on Amazon. Simmer, partially covered, until the chicken is tender and releases easily when pierced with a knife, 35 to 40 minutes. Rice and potato lovers . Add the onion, garlic, bay leaf, cilantro stems and scallion whites. In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. But ignoring the food police, you sub sounds really close, and delicious. They are hard to find outside of Colombia, so small Yukon gold or Dutch baby potatoes are good substitutes. You can also add a bit of caper brine for more flavor. ©All photographs & posts by Karen Kerr 2012-2020, unless otherwise stated. I'll always cook corn in chicken broth from now on. Transfer the chicken to a bowl to cool, about 10 minutes. Add potatoes, cassava or yucca and peas and boil for 15 minutes, stirring occasionally. The use of bouillon in this soup is common. The savory roasted flavor of rotisserie chicken meat and skin gives amazingly rich and delicious flavor to this soup. Ajiaco (Colombian Chicken & Potato Soup) March 22, 2014 by Cathy Arkle 19 Comments. Colombian Ajiaco, a chicken and potato soup made with corn on the cob, cilantro, and guascas–a herb from the daisy family used in Colombian cuisine. Check the salt once the chicken is fully cooked. https://www.thekitchn.com/recipe-colombian-ajiaco-chicken-and-potato-soup-35078 In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. Recipe Notes. Serve in bowls with a piece of corn, some chopped avocado, crema, capers, and cilantro. (Alternatively, the ingredients can be chopped by hand and stirred to combine.). Pull the chicken breast apart so they can be added to the served plates. You would not believe some of the comments I've received on my regional Italian breads, lol. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Remove the husks and silk from the corn and cut each into three pieces. You can freeze this in 32-ounce containers. Add the onion, garlic, bay leaf, cilantro stems and scallion whites. After the soup has cooked under pressure, you switch it to the sauté function and add the corn cobs and cook for an additional five minutes. This Colombian soup is served in restaurants throughout Bogota and is generally considered comfort food. All rights reserved. The soup will become thick about 10-ish minutes before serving, add the guascas and the cilantro. The creaminess actually comes from the different potatoes … It is native to the region of Bogotá, Colombia’s sprawling, high-altitude capital, and is perfect for cold winter nights and whenever you need a bowl of comforting chicken soup. I thrive on culture shock – it engages my senses and is intensely stimulating. What a different soup this is - I love the capers on top for a bit of that sharp bite. August 18, 2020 Posted by Cristina Recipes. It's a Add the potatoes to the soup along with 1 1/4 teaspoons salt. It’s very creamy, but there is no dairy present. Colombian chicken soup made with chicken thighs and legs, onion, corn, potatoes, cilantro, capers and a special Columbian Ajiaco sauce. Colombian Ajiaco is a chicken and potato soup made with corn on the cob, cilantro, and guascas–a herb from the daisy family used in Colombian cuisine. 1 Whole Chicken. Meanwhile make the aji sauce: In a food processor, combine the scallion greens, hot sauce, tomatoes, 1/2 teaspoon salt and 1/2 cup of the cilantro leaves and pulse to a coarse sauce. Add chicken, onion and garlic and brown the chicken on each side for 1-2 minutes. Ask for permission. Add the chicken meat back to the soup and return the soup to a simmer. I used two types of potatoes, russets and baby golds, instead of three. Ajiaco is a unique Colombian dish, especially beloved in the city of Bogota. https://www.mycolombianrecipes.com/ajiaco-bogotano-colombian-chicken-and I love arriving in an … 1 1/2 pounds baby gold or baby Dutch potatoes, cut into 1/4 inch slices Heat olive oil in a large pot over medium heat. This thick soup is made with potatoes, shredded chicken, sweet corn, green onion, cilantro, and the local mountain herb called guascas. 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 onion, garlic, bay leaf, cilantro stems and scallion whites. Just increase the water by 1/2 cup and cook everything covered on medium-low heat for 25 minutes and then add the corn and cook for 5 minutes more. Yumm!! Colombian Ajiaco Colombian Ajiaco. Preparation. I’ve been to a few restaurants in Colombia that served the ajiaco with a quarter of a roasted chicken … The Good News: Chicken breast adds plenty of protein but not much fat to this version of ajiaco, a cilantro-scented chicken soup that's virtually Colombia's national dish. This recipe calls for yucca which can be found in the produce section or frozen (Goya). Recipe for Ajiaco, Columbian Chicken Potato Stew. Ajiaco is the typical dish from the … Outside of Cuba, the recipe is popular in Colombia and Peru. Make the soup: Put the chicken in a large (at least 8-quart) stockpot and add 8 cups water. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Scholars have debated the origin of the dish. Meanwhile, remove the chicken meat from the bones and shred with your hands or 2 forks (discard the bones and skin). Everyone loved it! And the corn cooked in the broth is amazing. Remove the lid, remove the bay leaves, and press the sauté button. It has a lot of potatoes since Bogota is in the mountains and potatoes are plentiful. In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. You could also add some sliced red potatoes to have even more variety and texture. https://www.closetcooking.com/colombian-chicken-and-corn-soup-ajiaco I like to serve Ajiaco Soup … 4 chicken leg quarters (leg and thigh; about 2 1/2 pounds), 1 bunch fresh cilantro, stems roughly chopped, 1 cup leaves reserved, 1 bunch scallions, roughly chopped, whites and greens separated, 3 tomatoes, cored, seeded and chopped (about 1 1/4 cups), 1 pound mixed Yukon gold and purple (or red bliss) potatoes, quartered and cut into 3/4-inch pieces, 1 ear corn, cut into 1/2-inch-thick rounds, 1/2 cup sour cream or creme fraiche, for serving. If you decide to go with the rice, it reminds me of the marriage of new world and old world foods, including Peruvian Stir-Fried Lomo Saltado, which includes both potatoes and rice. P.S. Simmer for 10 minutes, frequently … Copyright 2017 Television Food Network, G.P. Well that is a delicious looking bowl of goodness right there. https://www.panningtheglobe.com/colombian-chicken-soup-ajiaco While soup is cooking, make the aji: Combine onion, cilantro, and chile pepper in small serving bowl … Ajiaco is a typical dish in Colombia. Use natural release to release the pressure, and open when the pressure subsides. And scallion whites kinds of potatoes, both will all but disintegrate thicken. Are several regional version of Colombian chicken, onion and garlic and brown the breast! Outside of Cuba, the recipe of the Comments i 've received on my regional breads! Bowls with a piece of corn, some chopped avocado, crema,,... Mouth is watering - this is an Amazon affiliate link elegant soup to 40.... Check out everyone else 's root vegetable recipes: a simple and elegant soup starting on 4! Boil, reduce to a vigorous simmer chicken in a large pot over medium heat wait try... 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