Ajiaco (Colombian Chicken Soup)

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


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

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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