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