Ajiaco (Colombian Chicken Soup)

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


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

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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