Ajiaco (Colombian Chicken Soup)

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


  • 6 cloves garlic, peeled
  • 1 Tbs. kosher salt; more to taste
  • ½ tsp. ground black pepper
  • 1 green bell pepper, seeded and cut into 1-inch pieces
  • 1 cup sour cream or crème fraîche
  • 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
  • + 19 more ingredients
    • 2 ribs celery, cut into 1-inch pieces
    • 3 lb. cut-up chicken, skin removed, rinsed well
    • ½ cup chopped fresh cilantro leaves
    • 1 large white onion, peeled and cut into quarters
    • 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
    • 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
    • 3 Tbs. white vinegar
    • ½ cup fresh cilantro leaves
    • 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
    • ¼ tsp. kosher salt
    • 4 scallions (white and light green parts only)
    • 2 chicken bouillon cubes
    • 1 medium tomato, peeled and seeded

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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