Ajiaco (Colombian Chicken Soup)

Ajiaco (Colombian Chicken Soup)
Photo by www.finecooking.com


  • 2 ripe avocados, peeled and cut into ½-inch cubes
  • ¾ lb. Idaho potatoes, peeled and cut into 1-inch cubes
  • 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)
  • ½ tsp. ground black pepper
  • 2 ears fresh corn, cut crosswise into quarters
  • 6 cloves garlic, peeled
  • 1 green bell pepper, seeded and cut into 1-inch pieces
  • + 19 more ingredients
    • ¼ tsp. kosher salt
    • ¾ lb. small red potatoes, peeled and cut into 1-inch cubes
    • ½ cup nonpareil or other small capers, rinsed and drained (if using large capers, chop them coarsely)
    • 2 ribs celery, cut into 1-inch pieces
    • 2 large carrots, peeled and cut into 1-inch pieces
    • 3 Tbs. white vinegar
    • 4 scallions (white and light green parts only)
    • 3 lb. cut-up chicken, skin removed, rinsed well
    • 1 medium tomato, peeled and seeded
    • ½ cup chopped fresh cilantro leaves
    • 1 large white onion, peeled and cut into quarters
    • ¾ lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes
    • 3 Tbs. fresh cilantro leaves
    • 2 chicken bouillon cubes
    • ½ cup fresh cilantro leaves
    • 1 small white onion, peeled
    • 1 cup sour cream or crème fraîche
    • 1 Tbs. kosher salt; more to taste
    • 1 leek (white and light green parts only), cut into 1-inch rings, and rinsed thoroughly

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...

View full recipe at Fine Cooking


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