Ajiaco (Colombian Chicken Soup)

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


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

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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