Ajiaco | Chicken Creamy Soup
Ajiaco | Chicken Creamy Soup

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ajiaco | chicken creamy soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

This is Ajiaco ‐ Traditional Colombian Chicken soup. There's no cream in this delicious creamy Colombian chicken soup. Ajiaco (the Spanish name) is thickened with potatoes and corn and has plenty of tender shredded. In a food processor, pulse all the aji ingredients until they're finely minced.

Ajiaco

To begin with this particular recipe, we must prepare a few ingredients. You can have ajiaco | chicken creamy soup using 18 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Ajiaco | Chicken Creamy Soup:
  1. Get 3 pounds chicken breast
  2. Take 3 teaspoons vegetable oil
  3. Make ready 3 minced garlic cloves
  4. Take 1/2 chopped medium onion
  5. Make ready 10 "papa criollas" (petite)
  6. Get 3 Yukon gold potates or "papa amarilla", peeled & cut in 4
  7. Make ready 2 Russet or white potatoes, peeled & cut in 4
  8. Prepare 5 fresh corns, cut in 2 pieces
  9. Take 1/2 cup chopped cilantro
  10. Make ready 1/2 cup guascas
  11. Get 1 bunch scallions, chopped
  12. Prepare 10 cups chicken broth
  13. Take 5 cups water
  14. Take 1 teaspoon a dried oregano
  15. Get 1 cup heavy cream
  16. Get 1/2 cup capers
  17. Make ready 3 avocados (optional)
  18. Prepare to taste Salt and black pepper

The broth for this soup grows deep in flavor first by cooking the chicken, then the potatoes, then simmering the broth with corn and a bunch of cilantro and green onions tied up like aromatics. Colombian Ajiaco (Chicken and Potato Soup). All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains.

Instructions to make Ajiaco | Chicken Creamy Soup:
  1. Place the chicken breast (in strips), chicken broth, water, garlic, onion, cilantro, scallions, oil, and salt and pepper into a large pot. Boil them over medium-high heat for about 35mins, or until the chicken is cooked and tender.
  2. Add to the pot the three types of potatoes (yellow, white, and creole), and guascas. Cook for 20mins more. Make sure that the “papa amarilla” has melted with the soup.
  3. Correct with salt and pepper as needed. Add the cilantro and oregano on top. Serve it with capers, heavy cream, and pieces of avocado on the side.

All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains. Ajiaco is a typical dish in Colombia. It has a lot of potatoes since Bogota is in the mountains and potatoes are plentiful. They are easier to cut if you rotate the corn, eventually the cob will break.

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