Ajiaco (Colombian Chicken Soup)

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


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

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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