Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ajiaco | chicken creamy soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
The broth for this soup grows deep in flavor first by cooking the chicken, then the potatoes, then simmering the broth with corn and a bunch of cilantro and green onions tied up like aromatics. Colombian Ajiaco (Chicken and Potato Soup). There's no cream in this delicious creamy Colombian chicken soup.
Ajiaco
To get started with this recipe, we have to first prepare a few components. You can cook ajiaco | chicken creamy soup using 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Ajiaco | Chicken Creamy Soup:
- Take 3 pounds chicken breast
- Prepare 3 teaspoons vegetable oil
- Get 3 minced garlic cloves
- Take 1/2 chopped medium onion
- Get 10 "papa criollas" (petite)
- Prepare 3 Yukon gold potates or "papa amarilla", peeled & cut in 4
- Make ready 2 Russet or white potatoes, peeled & cut in 4
- Get 5 fresh corns, cut in 2 pieces
- Get 1/2 cup chopped cilantro
- Prepare 1/2 cup guascas
- Take 1 bunch scallions, chopped
- Prepare 10 cups chicken broth
- Prepare 5 cups water
- Take 1 teaspoon a dried oregano
- Take 1 cup heavy cream
- Get 1/2 cup capers
- Make ready 3 avocados (optional)
- Prepare to taste Salt and black pepper
All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains. Ajiaco (Spanish pronunciation: [a'xjako]) is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish.
Steps to make Ajiaco | Chicken Creamy Soup:
- Place the chicken breast (in strips), chicken broth, water, garlic, onion, cilantro, scallions, oil, and salt and pepper into a large pot. Boil them over medium-high heat for about 35mins, or until the chicken is cooked and tender.
- Add to the pot the three types of potatoes (yellow, white, and creole), and guascas. Cook for 20mins more. Make sure that the “papa amarilla” has melted with the soup.
- Correct with salt and pepper as needed. Add the cilantro and oregano on top. Serve it with capers, heavy cream, and pieces of avocado on the side.
The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes. Ajiaco is a typical dish in Colombia. It has a lot of potatoes since Bogota is in the mountains and potatoes are plentiful. They are easier to cut if you rotate the corn, eventually the cob will break. Ajiaco is the national dish of Colombia, a flavorful chicken and potato soup with the addition of herbs and corn.
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