Ajiaco (Colombian Chicken Soup)

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


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

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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