Best 7 Ajiaco Recipe In Spanish Recipes

AJIACO COLOMBIANO (COLOMBIAN CHICKEN AND POTATO SOUP)

Steps:

• In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
• Continue cooking the corn for about 15 more minutes. Discard green onion and add red potatoes, white potatoes, and the guascas. Cook for 15 more minutes.
• Uncover and add the frozen papa criolla and simmer for 15 minutes, season with salt and pepper.
• Cut the chicken meat into small pieces and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side.

AJIACO (COLOMBIAN CHICKEN SOUP)

Steps:

• 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 bouillon cubes to the pot, along with the salt and pepper. Stir a few times to distribute the vegetables and submerge as many of the solids as possible. When the broth returns to a gentle boil, partially cover the pot and simmer, stirring once or twice, for 1-1/2 hours. Taste for salt and add more if needed.
• Using tongs or a slotted spoon, pick out the chicken pieces and put them on a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly. Keep hot if serving soon or let cool and refrigerate.
• When the chicken is cool enough to handle, pull the meat off the bones and shred it by hand. Discard the bones and tendons, and put the shredded chicken in a serving bowl.
• In a food processor, pulse all the aji ingredients until they're finely minced. Transfer to a serving bowl.
• Put the avocados, sour cream or creme fraiche, capers and cilantro leaves in small bowls and set them on the table along with the bowls of shredded chicken and the aji. Reheat the soup if necessay and ladle it into large soup bowls, putting a quater ear of corn in each bowl. Let your guests add the garnishes and the aji as they like.

AJIACO

Steps:

• Put the chicken, corn cobs, garlic, onion, pepper, potatoes, spring onions and coriander in a pan with 2 litres water and bring to the boil, season well, then simmer for approximately 45 mins over a medium heat.
• Remove the corn and the chicken and transfer them to a plate. Blend the remaining ingredients in the pan with a hand blender until you get a creamy consistency.
• Add the papas criollas and the guascas to the pan and cook over a medium heat for around 10-12 mins, or until the papas criollas start to get soft but do not disintegrate.
• Meanwhile, shred the chicken breasts finely with your hands, and cut the corn cobs into thick slices. Put into separate small bowls.
• Put the cream, capers, avocado and extra chopped coriander in small bowls as well, so that everyone can help themselves to what they want. Pour the soup into four soup bowls and serve alongside the other ingredients. Don't forget napkins for eating the slices of corn.

AJIACO

Steps:

• In a large skillet, heat oil over medium high heat. Saute onion, garlic for 5 minutes. Add the cumin, coriander and cook for 2 minutes.
• Add yuca, pumpkin, potatoes, malanga, boniato, plantains, corn and vegetable stock. Cook for 15 minutes until vegetables are tender. Check seasoning and adjust if necessary.
• To finish the dish, add mushrooms and parsley and cook for 2 minutes and serve.

AJIACO: CUBAN SOUP MADE WITH BEEF, PORK, AND TROPICAL VEGETABLES

Steps:

• Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
• In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.

AJIACO (COLOMBIAN CHICKEN STEW)

Steps:

• Place all ingredients, except cream and cilantro, in a large stockpot or dutch oven, and cover with 10 cups of water; cook about 30 minutes until chicken is tender but not falling off the bone, adding additional water as needed to maintain a soup consistency.
• Stir in cilantro and cream.

AJIACO CUBANO

Steps:

• THE DAY BEFORE:.
• Cut the beef jerky in large pieces and soak in water to cover.
• Soak overnight.
• SOUP:.
• Now drain jerky and place in a very large and deep stockpot.
• Add the 5 quarts of water and the cut up hen or chicken.
• Boil for one hour.
• Add the flank steak and pork pieces.
• Add the spare ribs.
• Boil for one more hour.
• Remove fat and froth that will rise to top.
• While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables).
• PREPARE SOFRITO:.
• Add all ingredients, except for seasonings, to sauté pan and allow to simmer for 20 minutes.
• Then add seasonings and simmer about 5 minutes longer.
• Discard the bay leaves.
• PREPARE THE VEGETABLES:.
• When meats are tender, add the viandas, except ripe plantains and pumpkin.
• Cook about one hour more.
• Add the sofrito and cook another 20-30 minutes.
• Add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender.
• Taste for seasoning and adjust if necessary.
• If broth is too thin, thicken by mashing some of the viandas in a little broth and adding it back to the pot.
• Serve in a large soup tureen and give each guest a large, flat rimmed soup bowl.
• You can place lime slices in little dishes along the table.
• The ajiaco tastes really good with freshly squeezed lime juice, but let each guest decide if they would like to squirt their own.
• This is so versatile, it can be served as a stew with rice and a salad of lettuce, tomatoe and cucumbers, or served with just the broth or served as is; meats and vegetables in a deep soup bowl.
• Buen Provecho!