Ajiaco (Colombian Chicken Soup)

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


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

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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