Ajiaco (Colombian Chicken Soup)

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


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

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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