Ajiaco (Colombian Chicken Soup)

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


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

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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