Ajiaco, Colombia's Favorite Traditional Soup
Ajiaco is a popular dish throughout Latin America, most notably in the countries of Colombia, Peru and Cuba.
However, while they share the same name, the dish and it’s ingredients vary from country to country.
Watch and learn what makes Colombian ajiaco special.
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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,
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.
¡Cómo hacer el Mejor Ajiaco! | Curso Completo | Tulio Recomienda
Bienvenidos al gran AJIACO NACIONAL!
HOY vamos a hacer algo GRANDE por nuestra cocina y por nuestras cocineras tradicionales.
Por favor avísale a todos tus amigos y amigas que vean este gran especial para que se conozca el AJIACO en todo el mundo y se haga internacional.
Necesitamos conocer nuestra cocina a fondo para poderla llevar más allá y ser un famoso destino gastronómico. Vamos por ello!
Estamos listos. Juntos vamos a hacer historia y a llevar nuestra cocina a todos los rincones del mundo ¿Te imaginas cuando todos vengan a Colombia a comer? Nuestra historia será otra!
INGREDIENTES para el AJIACO FRESCAMPO!
1 pechuga de pollo
2 mazorcas
1 kilo de papa criolla
1/2 kilo papa sabanera
1 kilo de papa pastusa
1 paquete de guascas
2 ramas de cebolla larga
1 tarro de crema de leche
1 aguacate
1 tarro de alcaparras
1 libra de arroz para acompañar
1 de Sal
1 paquete de bocadillos para el postre
1 quesito para servir con el bocadillo
1 té limón para servir la bebida
Publicación patrocinada por Frescampo
A partir de ahora nuestra cocina será cada día más grande y más universal ¿ME AYUDAS? Compárteselo a todos tus amigos... VAMOS A HACER ALGO GRANDE POR NUESTRA COCINA NACIONAL!
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!!