Chicken and potato Colombian Soup
of my favorite’s soups. I can easily tell you that it is my favorite one, even though it is not from the region I grew up with (the Atlantic coast in Colombia). IF I was to be faithful to my “costeñas” roots, the favorite should be “sanchocho” (from the Spanish verb sancochar) which is a type of stew or soup of beef, chicken or fish, vegetables and green and ripe plantains.When I first move to Bogota and tried Ajiaco, I knew right there and then that this soup was something special. It is not only the actual soup, but all the garnishes you add to the soup after is cooked: the cream, the capers, avocado, that gives the Ajiaco that unique flavor!You can make a big bash of soup and save left overs for the next day. There is nothing better tasting that a one day old ajiacoThe fact that I now reside in California, I am going to present you the recipe with the ingredients that are easy to find locally. It is not that easy to find “Papas Criollas” are small, creamy yellow Colombian potatoes with a unique buttery flavor and texture. They can occasionally be found frozen in Latin markets.If unavailable, substitute small Yukon Golds or yellow fingerling potatoes, peeled and cut into 1-inch chunks. Same with a Colombian herb called “guascas” Try to find this herb as it gives the soup a wonderful flavor.Here we go!
Equipment
- 1 bowl
- 1 big pot
Ingredients
- 1 Whole Chicken
- 2 Cloves garlic minced
- 2 bunches cilantro about 1 cup of cilantro leaves
- 2 bunches of Green Onion about 12 green onions finely chopped
- 3 Stalks of celery
- 1 ½ lbs. round red potato peeled and sliced
- 1 ½ lbs. Yukon gold potato peeled and sliced
- 1 ½ lbs. Russet potato peeled and sliced
- 3 ears fresh corn cut into 2 pieces each
- Salt and pepper to taste
- 2 teaspoons de chicken broth
- 8- 9 Cups of water add the potatoes and bring to a boil. Reduce heat and simmer covered, for at least a couple hours, 4 hours is best.
- Garnish AJIACO Chicken and potato Colombian soup with:
- Crema Mexicana or regular heavy cream if you can't find this one
- Capers
- Avocado
- White rice
Instructions
- PEEL and SLICE the potatoes, and place them in a bowl with water. I use the mandolin food slicer for the potatoes. It makes your life easier and is done pretty quickly!
- CUT the chicken and remove the skin. Add salt and pepper
- CHOP the onion, celery and cilantro
- CUT the ear corn in two or three pieces each
- POUR water in a big pot and heat it up
- ADD the cilantro, green onion and celery to the water, half of the sliced potatoes and the corn.
- COOK over medium heat until the potatoes are completely tender and almost falling apart. Using whisk, mash potato pieces against side of pot and stir vigorously to thicken soup. This soup should be thick, with large chunks of potatoes still remaining.
- ADD the chicken, the chicken broth and the rest of the potatoes, reduce heat and simmer, covered, for at least a couple of hours.
- ADD water if you think the soup is too thick.
- REMOVE from heat.
- SERVE the Ajiaco immediately (Chicken and potato soup) like this:
- o CHICKEN when the chicken is cool enough to handle, remove the skin and bones and cut into little pieces and drop them back into the pot. (You can also serve the individual chicken pieces if you prefer).
- o AVOCADO: Cut into slices and place in a tray. (I love the avocado in my soup!)
- o HEAVY CREAM: Place in a serving dish so each individual can add to their taste.
- o CAPERS: Place in a serving dish along with the vinegar.
- o WHITE RICE This soup tastes delicious when you add a little of white rice. I know, I know, lots of carbs, but once in a while it is ok!
- o CORN Place a peace of the corn in each individual soup bowl or you can cut the corn in the cob and add to the soup
- o NOTE: Some people like to add “aji pique” a very Colombian onion and cilantro based- aji, it is really yummy with green onions, vinegar etc. I’ll add the recipe soon!