Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, ajiaco | chicken creamy soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Ajiaco
To get started with this recipe, we have to first prepare a few ingredients. You can cook ajiaco | chicken creamy soup using 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Ajiaco | Chicken Creamy Soup:
- Prepare 3 pounds chicken breast
- Prepare 3 teaspoons vegetable oil
- Prepare 3 minced garlic cloves
- Take 1/2 chopped medium onion
- Take 10 "papa criollas" (petite)
- Take 3 Yukon gold potates or "papa amarilla", peeled & cut in 4
- Prepare 2 Russet or white potatoes, peeled & cut in 4
- Take 5 fresh corns, cut in 2 pieces
- Get 1/2 cup chopped cilantro
- Get 1/2 cup guascas
- Make ready 1 bunch scallions, chopped
- Get 10 cups chicken broth
- Take 5 cups water
- Get 1 teaspoon a dried oregano
- Get 1 cup heavy cream
- Take 1/2 cup capers
- Get 3 avocados (optional)
- Prepare to taste Salt and black pepper
Ajiaco is a unique Colombian dish, especially beloved in the city of Bogota. It's a hearty chicken soup made with potatoes and corn on the cob. Small yellow Andean potatoes called papas criollas are the important ingredient—they dissolve and thicken the soup as it cooks. It is a great menu for a cold night, all in one pot.
Steps to make Ajiaco | Chicken Creamy Soup:
- Place the chicken breast (in strips), chicken broth, water, garlic, onion, cilantro, scallions, oil, and salt and pepper into a large pot. Boil them over medium-high heat for about 35mins, or until the chicken is cooked and tender.
- Add to the pot the three types of potatoes (yellow, white, and creole), and guascas. Cook for 20mins more. Make sure that the “papa amarilla” has melted with the soup.
- Correct with salt and pepper as needed. Add the cilantro and oregano on top. Serve it with capers, heavy cream, and pieces of avocado on the side.
Traditionally, ajiaco is served with capers, cream, and avocado on the side. Some people like to eat it with additional sides like rice, plantain, yuca (cassava root), or even banana. When making ajiaco, it is always important to use two local ingredients: guascas and potatoes. In a large skillet, heat oil over medium high heat. Add yuca, pumpkin, potatoes, malanga, boniato, plantains.
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