Best Colombian Chicken Hot Pot Ajiaco Recipes
COLOMBIAN AJIACO {POTATO AND CHICKEN SOUP}
Colombian Ajiaco, a traditional chicken and potato soup from Bogota. Made with three types of potatoes, corn, cilantro, green, onion, capers, cream, avocado, and the South American guascas herb, this Colombian soup will make you feel like you're eating in Bogota!
Provided by Kristina Todini, RDN
Categories Soups + Stews
Time 1h10m
Number Of Ingredients 16
Steps:
- Cook chicken and vegetables: Heat olive oil in a large soup pot over medium heat. Add chicken, onions, and garlic and brown outside of chicken for 1-2 minutes each side.
- Cook soup: Add chicken stock, salt, pepper, cilantro, green onion, and guascas and bring soup to a boil. Reduce heat to medium-low and simmer until chicken is cooked throughout, about 20 minutes.
- Add potatos + shred chicken: Remove chicken and set aside to cool. Add potatoes and corn and cook until tender, about 8 minutes. In the meantime, use a fork to shred chicken breasts.
- Simmer and season: Add shredded chicken back to soup along with the corn on the cob. Simmer on low another five minutes. Season to taste with more salt, pepper, or guascas if needed.
- Garnish and serve: Serve in a chamba soup bowl with white rice, sliced avocados, cream, and capers.
Nutrition Facts : ServingSize 1 serving, Calories 551 kcal, Carbohydrate 69 g, Protein 37 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 97 mg, Sodium 801 mg, Fiber 4 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 7 g
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
COLOMBIAN CHICKEN HOT POT (AJIACO)
This, in one form or another, is the national dish of Colombia. Traditionally, it is made with three different native types of potatoes: a floury variety, a waxy variety, and baby new potatoes. The first two will break down somewhat and thicken the dish a bit. This version is served with capers, sour cream, and an avocado salsa (recipe included).
Provided by threeovens
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Place chicken in a large stockpot and cover with water; add green onions, bay leaves, cilantro (see NOTE) and peppercorns.
- Bring to a boil, skimming the surface if necessary; once boiling, reduce heat and cook until chicken is tender, about an hour.
- Remove from heat and allow the chicken to cool in its cooking liquid.
- Remove the chicken and cut into eight pieces: 2 drumsticks, 2 thighs, cut each breast into 2 pieces, for a total of 4; discard the rest of the carcass.
- Skim off any fat from the stock, then strain it into a clean Dutch oven or large pot.
- Bring to a boil and add russet potatoes (or yuca) and the Yukon gold potatoes; cook about 15 minutes.
- Stir in the new potatoes and corn and simmer for an additional 20 minutes.
- Return the chicken to the pot, season with salt, if needed, and heat through.
- Meanwhile, just before serving, rough chop the egg, then mash in a small bowl; in another small bowl, scoop out the avocado flesh and mash that.
- Add the egg to the avocado, stir in the green onion, cilantro, green chili, and season with salt.
- Serve the chicken mixture in a heated casserole or earthenware dish, with the avocado salsa, capers, and sour cream on the side.
- NOTE: I, personally, find the taste of the cilantro too strong when it is added to make the stock, so I add it (like a bouquet garni) when the new potatoes are added (the last 20 minutes of cooking), then remove for serving.
Nutrition Facts : Calories 545, Fat 25.6, SaturatedFat 6.7, Cholesterol 116.8, Sodium 114.2, Carbohydrate 50.8, Fiber 7.8, Sugar 2.8, Protein 28.7
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