Ajiaco (Colombian Chicken Soup)

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


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

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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