AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)
This Colombian soup 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 Kitchen
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a 5-quart pot, combine the chicken, 1 1/2 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, 1/2 teaspoon salt and 1/2 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 1/4 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 (COLOMBIAN CHICKEN SOUP)
Steps:
- Make the soup: Put the chicken in a large (at least 8-quart) stockpot and add 8 cups water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface. Add all the vegetables, the garlic, the cilantro, and the bouillon cubes to the pot, along with the salt and pepper. Stir a few times to distribute the vegetables and submerge as many of the solids as possible. When the broth returns to a gentle boil, partially cover the pot and simmer, stirring once or twice, for 1-1/2 hours. Taste for salt and add more if needed. Using tongs or a slotted spoon, pick out the chicken pieces and put them on a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly. Keep hot if serving soon or let cool and refrigerate. When the chicken is cool enough to handle, pull the meat off the bones and shred it by hand. Discard the bones and tendons, and put the shredded chicken in a serving bowl. Make the aji: In a food processor, pulse all the aji ingredients until they're finely minced. Transfer to a serving bowl. Serve the ajiaco: Put the avocados, sour cream or creme fraiche, capers and cilantro leaves in small bowls and set them on the table along with the bowls of shredded chicken and the aji. Reheat the soup if necessay and ladle it into large soup bowls, putting a quater ear of corn in each bowl. Let your guests add the garnishes and the aji as they like. Make Ahead Tips The soup and the aji can be made a day ahead. If the soup is too thick after it's reheated, thin it with a little water. nutrition information (per serving): Fat (kcal): 46; Fat Calories (g): 440; Saturated Fat (g): 19; Protein (g): 170; Monounsaturated Fat (g): 6; Carbohydrates (g): 26; Polyunsaturated Fat (g): 8; Sodium (mg): 70; Cholesterol (mg): 3; Fiber (g): 1300; From Fine Cooking 60, pp. 34 October 1, 2003
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Ajiaco Colombian Chicken Soup Recipes: A Traditional Dish with a Rich History
Ajiaco Colombian Chicken Soup is a traditional dish that has been a staple in Colombia for centuries. This soup is rich in flavor and has an interesting blend of ingredients that make it unique. The dish originated in the Andean region of Colombia and is popular throughout the country. Ajiaco is a dish that has been passed down from generation to generation and has played an important role in the country's culinary history.
The Ingredients of Ajiaco Colombian Chicken Soup
Ajiaco Colombian Chicken Soup is made up of a variety of ingredients that give it a delicious flavor. The main ingredients of Ajiaco are chicken, corn, potatoes, and herbs. Other ingredients can be added to the soup, depending on the region in which it is prepared. For example, some recipes call for capers, avocado, and cream. The soup is a hearty and filling meal that can be eaten any time of the year.
The Preparation of Ajiaco Colombian Chicken Soup
The preparation of Ajiaco Colombian Chicken Soup requires some time and effort, but the end result is well worth it. The first step is to cook the chicken in a large pot of water. Once the chicken is cooked, it is removed from the pot, and the broth is saved. The corn is then added to the pot and cooked until it is tender. Next, the potatoes are added, and the soup is cooked until the potatoes are soft. Finally, the herbs are added, and the soup is simmered for a few more minutes to let the flavors blend. Once the soup is ready, it is served hot, usually with a side of rice, avocado, or cream.
The Cultural Significance of Ajiaco Colombian Chicken Soup
Ajiaco Colombian Chicken Soup has played an important role in the country's culinary history. The dish is a symbol of Colombia's cultural diversity and its deep roots in agriculture. The soup has been prepared in the same way for centuries, and it has become a staple in Colombian households. The dish is served at celebrations, festivals, and special occasions. It is also a popular dish in restaurants and is often enjoyed by tourists who want to experience the delicious flavors of Colombian cuisine.
Variations of Ajiaco Colombian Chicken Soup
There are many variations of Ajiaco Colombian Chicken Soup, and different regions of the country have their own unique recipes. In Bogota, for example, Ajiaco is made with three different types of potatoes: criolla, sabanera, and pastusa. In other regions, capers, corn on the cob, or even pork can be added to the soup. These variations add to the rich history of the dish and show how it has been adapted over time.
Ajiaco Colombian Chicken Soup Recipes: Conclusion
Ajiaco Colombian Chicken Soup is a traditional dish that has played an important role in the culinary history of Colombia. The soup is made up of a variety of ingredients and can be prepared in different ways, depending on the region. Ajiaco is a symbol of Colombia's cultural diversity, and it has become a staple in Colombian households. The delicious flavors of this soup make it a popular dish in restaurants, and it is often enjoyed by tourists who want to experience the rich history of Colombian cuisine.