AJIACO - COLOMBIAN CHICKEN POTATO SOUP
AJIACO IS A TRADITIONAL SOUP FROM COLOMBIA, TYPICAL SERVED IN BOGOTA D.C.
IT IS MADE WITH CHICKEN, 3 DIFFERENT KIND OF POTATOES AND SPECIAL HERBS CALLED GUASCAS, WHICH GIVES THE SOU THE AUTHENTIC FLAVOUR.
Ajiaco (Colombian Chicken, Corn and Potato soup)
In this frugal family food collab I teach you how to make Colombian chicken, corn and potato soup called Ajiaco...and OH MY GOODNESS it is yummy. This is the super fast version but you can make it 100% from scratch and it is even cheaper. And keep an eye out for random appearances from Maurico (the Colombian in my life).
Frugal Family Food Facebook Group:
Amanda (The Fundamental Home):
Tangi (The Caver's Wife):
Recipe Makes 20 servings (great for freezing):
Soup:
64 oz of chicken stock
1 whole roasted chicken shredded
3-4 pieces of corn on the cob cut in half
6 potatoes (at least 2 must be gold potatoes) large cubes with skin on
3 bay leaves
salt and pepper to taste
Dump all ingredients into a pot and bring to a boil
Simmer for 15 mins
Add spices
I added 3T chopped garlic
2T Fine Herb blend
1/2 bunch of cilantro chopped finely
Simmer for 5 more mins and serve
Garnish:
Sour cream/cream or crema (1T per bowl - to taste)
Avocado slices
Capers to taste
Steamed rice (as much or as little as you want)
chopped cilantro
For great spices check out: penzeys.com
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I Try Colombian Ajiaco
Y'all asked us to try Colombian ajiaco. You know we had to pull up to Jackson Heights and visit Los Arrieros.
Los Arrieros
76-02 Roosevelt Ave, Flushing, NY 11372
Ajiaco available on Wednesdays
Let us know what other soups we need to try in the comments. #righteouseats #ajiaco #soups
Description
AJIACO!! COLUMBIAN CHICKEN AND POTATO SOUP!! FROM START TO FINISH! RECIPE IN DESCRIPTION!! Enjoy!!
Hey guys!! Thanks for stopping by and taking the time out of your day to view our video! We really appreciate the support!! As some of you know, I’m the cook in the family so I like to try new recipes from time to time. This one is a MUST HAVE!! If you love to cook and like something different give this soup a shot!!
INGREDIENTS
2 bone-in, skin-on chicken breasts (about 1 1/2 pounds total)
1 large yellow onion, coarsely chopped
5 cloves garlic, coarsely chopped
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons olive oil
4 cups low-sodium chicken broth
1 1/2 pounds mixed potatoes (red, Yukon Gold, and russets), peeled and cut into bite-size chunks
2 to 3 ears fresh corn, cut crosswise into quarters, or 1 1/2 cups frozen corn kernels
1 bunch cilantro, with stems, washed very well and tied with kitchen twine
1 bunch green onions, washed and tied with kitchen twine
2 tablespoons dried guascas
Place the chicken, onion, garlic, salt, and pepper in a baking dish and toss to combine. Cover and refrigerate for 8 to 24 hours.
Heat the olive oil in a heavy 4-quart lidded pot, like the Chambaware pot or a Dutch oven, over medium-high heat until shimmering. Add the chicken with its marinating bits and brown each side, about 6 minutes total. Pour in the broth and raise the heat to high. When the mixture boils, lower the heat to medium-low, then cover and simmer until the chicken is tender, about 30 minutes.
Transfer the chicken to a platter, reserving the cooking liquid in the pot. When cool enough to handle, remove the skin from the chicken and discard. Cut or tear the chicken breasts into bite-size strips and discard the bones.
Place the potatoes in the pot with the leftover cooking liquid and set over medium heat. Cover and cook for about 5 minutes.
Add the corn, the bunch of scallions, the bunch of cilantro, and the guascas. Simmer with the lid on for 20 minutes, or until potatoes are tender but not overcooked. Remove the cilantro and scallions and return the shredded chicken to the pot. Simmer another few minutes until the chicken is warmed through. Ladle the soup into individual bowls and place the toppings on the table to be passed around.
ENJOY!!
Ajiaco de pollo / Cuban chicken Ajiaco/
How to make Cuban chicken Ajiaco. Stewed chicken with sofrito, corn, green plantains, calabaza, malanga, yautia, boniato, tomato sauce, onion, peppers, garlic,
Colombian Ajiaco Soup Recipe
Ajiaco is the second installment of our Latin Soups and Stews series. Ajiaco is Colombia's version of chicken soup, and it is sublime! The Andes mountains are the top provider of potatoes, so it's only natural that they find themselves in the surrounding cuisine. This chicken potato soup is like nothing I've ever tasted. The two stars of this dish are the native papa criolla (yellow potato) and guascas (an herb of the daisy family). I offer substitutions for these products, as well as product links below. The potato lends to the soups thick consistency, while the herb provides an aroma that you don't know how to put into words, but you're glad it's there. Another component is the chicken stock I made from scratch. Now, I know what you're thinking, I don't have time to make homemade stock! Check out the video for a quicker and more efficient way- credit @kenjilopezalt. This soup has joined the list of my all-time favorite soups!
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◼️ P.A.N White and Yellow Cornmeal Bundle:
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◼️ Fresh Banana Leaves (1LB):
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◼️ Imusa Traditional Caldero 4.8 Quart:
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Recipe Credit: @kenjilopezalt
@instantpot
Chapters
0:00 Intro
0:25 What is Ajiaco?
1:14 Making Homemade Chicken Stock
3:00 Let's Talk Potatoes
4:23 Making the Ajiaco
6:00 Soup Garnishments