AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)
This Colombian soup is served in restaurants throughout Bogota and is generally considered comfort food. It can contain as many as three different kinds of potatoes, but we streamlined this recipe to use two (Yukon gold and purple, though you can substitute red bliss for the purple). The garnishes add brightness and bring the soup to life.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Add the onion, garlic, bay leaf, cilantro stems and scallion whites. Simmer, partially covered, until the chicken is tender and releases easily when pierced with a knife, 35 to 40 minutes. Transfer the chicken to a bowl to cool, about 10 minutes.
- Meanwhile make the aji sauce: In a food processor, combine the scallion greens, hot sauce, tomatoes, 1/2 teaspoon salt and 1/2 cup of the cilantro leaves and pulse to a coarse sauce. Set aside. (Alternatively, the ingredients can be chopped by hand and stirred to combine.)
- Add the potatoes to the soup along with 1 1/4 teaspoons salt. Cover, bring back to a simmer and simmer another 10 minutes.
- Meanwhile, remove the chicken meat from the bones and shred with your hands or 2 forks (discard the bones and skin). Set aside.
- Add the corn to the soup and cook until the corn and potatoes are tender when pierced with a knife, 3 to 4 minutes. Add the chicken meat back to the soup and return the soup to a simmer. Add salt if needed.
- Divide the soup among 6 bowls and serve with sliced avocado, sour cream, capers, aji sauce and remaining cilantro leaves.
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Ahmad Akbar
[email protected]This ajiaco was delicious! I followed the recipe exactly and it turned out perfectly. The soup was thick and creamy, and the chicken was fall-off-the-bone tender. I served the soup with some crusty bread and it was the perfect meal for a cold winter
Md Halem
[email protected]I made this ajiaco last night and it was a hit with my family! The soup was flavorful and hearty, and the chicken was cooked to perfection. I especially loved the addition of the corn and potatoes, which gave the soup a nice sweetness and texture. I
Mdsiam Hossen
[email protected]This ajiaco was amazing! The flavors were so rich and complex, and the chicken was fall-off-the-bone tender. I especially loved the addition of the corn and potatoes, which gave the soup a nice sweetness and texture. I will definitely be making this
Janak Sunuwar
[email protected]I've made this ajiaco several times now and it's always a crowd-pleaser. The soup is flavorful and hearty, and the chicken is always cooked to perfection. I love the addition of the corn and potatoes, which give the soup a nice sweetness and texture.
Kholeka Dlongolo
[email protected]This ajiaco was delicious! I followed the recipe exactly and it turned out perfectly. The soup was thick and creamy, and the chicken was fall-off-the-bone tender. I served the soup with some crusty bread and it was the perfect meal for a cold winter
Allahur Dhan
[email protected]I made this ajiaco last night and it was a hit with my family! The soup was flavorful and hearty, and the chicken was cooked to perfection. I especially loved the addition of the corn and potatoes, which gave the soup a nice sweetness and texture. I
Mario Louis
[email protected]This ajiaco recipe is amazing! I've made it several times now and it always turns out perfectly. The flavors are so rich and complex, and the chicken is fall-off-the-bone tender. I highly recommend this recipe to anyone looking for a delicious and au