Best Ajiaco Colombian Chicken Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)



Ajiaco (Colombian Chicken, Potato and Corn Soup) image

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

4 chicken leg quarters (leg and thigh; about 2 1/2 pounds)
Kosher salt
1 cup diced onion (about 1 medium onion)
4 cloves garlic, minced
1 bay leaf
1 bunch fresh cilantro, stems roughly chopped, 1 cup leaves reserved
1 bunch scallions, roughly chopped, whites and greens separated
1 to 2 teaspoons habanero hot sauce
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 to 2 avocados, sliced, for serving
1/2 cup sour cream or creme fraiche, for serving
1/4 cup capers, for serving

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)



AJIACO (COLOMBIAN CHICKEN SOUP) image

Categories     Soup/Stew     Chicken

Yield 5 People

Number Of Ingredients 29

For the soup:
3 lb. cut-up chicken, skin removed, rinsed well
1 large white onion, peeled and cut into quarters
1 leek (white and light green parts only), cut into 1-inch rings, and rinsed thoroughly
1 green bell pepper, seeded and cut into 1-inch pieces
2 ears fresh corn, cut crosswise into quarters
2 ribs celery, cut into 1-inch pieces
2 large carrots, peeled and cut into 1-inch pieces
3/4 lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes
3/4 lb. Idaho potatoes, peeled and cut into 1-inch cubes
3/4 lb. small red potatoes, peeled and cut into 1-inch cubes
6 cloves garlic, peeled
1/2 cup fresh cilantro leaves
2 chicken bouillon cubes
1 Tbs. kosher salt; more to taste
1/2 tsp. ground black pepper
For the aji:
4 scallions (white and light green parts only)
1 medium tomato, peeled and seeded
1 small white onion, peeled
2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, and don't touch your eyes)
3 Tbs. fresh cilantro leaves
3 Tbs. white vinegar
1/4 tsp. kosher salt
For the garnishes:
2 ripe avocados, peeled and cut into 1/2-inch cubes
1 cup sour cream or crème fraîche
1/2 cup nonpareil or other small capers, rinsed and drained (if using large capers, chop them coarsely)
1/2 cup chopped fresh cilantro leaves

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

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.

Ajiaco is a delicious and hearty chicken soup that is a staple dish in Colombian cuisine. It is a flavorful and filling soup that is perfect for chilly nights or a comforting meal anytime. Although the recipe for ajiaco can vary from region to region and even from household to household, there are some valuable tips that will help you make the best ajiaco colombian chicken soup recipe.

1. Use the right potatoes

One of the key ingredients in ajiaco is the potatoes, which are crucial for adding both flavor and thickness to the soup. The traditional potatoes used in ajiaco are papas criollas, which are small yellow potatoes that are native to Colombia. If you can't find papas criollas, you can use Yukon gold, fingerling, or new potatoes instead. These varieties will provide a texture and flavor that is similar to the traditional potatoes.

2. Mix up the chicken

The chicken used in ajiaco is usually bone-in and skin-on, which adds a lot of flavor to the soup. You can use a whole chicken, or just the legs and thighs. If you prefer, you can also use boneless, skinless chicken breasts or thighs. Just be sure to adjust the cooking time accordingly.

3. Use fresh herbs

Ajiaco is flavored with a variety of herbs, including cilantro, scallions, and guascas. These herbs add a bright and fresh flavor to the soup that is essential to its taste. Make sure to use fresh herbs, as they have a more potent flavor than dried herbs.

4. Fresh corn is best

Corn is another important ingredient in ajiaco, providing both sweetness and texture to the soup. Fresh corn is the best option for ajiaco, as it is sweeter and has a nicer texture than canned or frozen corn. Be sure to remove the kernels from the cob before adding them to the soup.

5. Don't skimp on the garnishes

Ajiaco is often served with a variety of garnishes, such as capers, sour cream, diced avocado, and cilantro. These garnishes add a lot of flavor and texture to the soup, so it's important not to skimp on them. Feel free to experiment with different garnishes and add as many as you like to make the soup your own.

6. Simmer slow and low

The key to a good ajiaco is to simmer it slow and low. This allows the flavors to meld together and the potatoes to thicken the soup. Allow the soup to simmer for at least 1-2 hours, stirring occasionally to prevent the potatoes from sticking to the bottom of the pot.

7. Adjust the consistency

Ajiaco should have a thick and creamy consistency, but if the soup is too thick or too thin, you can easily adjust it. If the soup is too thick, you can add more chicken broth or water to thin it out. If it's too thin, you can cook the soup for a bit longer to allow the potatoes to thicken it up.

8. Make it ahead of time

Ajiaco tastes even better the next day, as the flavors have had time to develop and meld together. You can make ajiaco ahead of time and reheat it when you're ready to serve it. Just be sure to adjust the consistency as needed when you reheat it.

Conclusion

Ajiaco is a delicious and hearty chicken soup that is a staple dish in Colombian cuisine. With the right ingredients and techniques, you can easily make a delicious and authentic ajiaco at home. Use these valuable tips to help you make the best ajiaco colombian chicken soup recipe and impress your family and friends with your culinary skills.

Related Topics