Ajiaco (Colombian Chicken Soup)

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


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