Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, ajiaco | chicken creamy soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Ajiaco
To get started with this particular recipe, we have to prepare a few components. You can have ajiaco | chicken creamy soup using 18 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Ajiaco | Chicken Creamy Soup:
- Get 3 pounds chicken breast
- Get 3 teaspoons vegetable oil
- Take 3 minced garlic cloves
- Make ready 1/2 chopped medium onion
- Get 10 "papa criollas" (petite)
- Take 3 Yukon gold potates or "papa amarilla", peeled & cut in 4
- Take 2 Russet or white potatoes, peeled & cut in 4
- Prepare 5 fresh corns, cut in 2 pieces
- Take 1/2 cup chopped cilantro
- Take 1/2 cup guascas
- Get 1 bunch scallions, chopped
- Take 10 cups chicken broth
- Prepare 5 cups water
- Make ready 1 teaspoon a dried oregano
- Get 1 cup heavy cream
- Take 1/2 cup capers
- Prepare 3 avocados (optional)
- Get to taste Salt and black pepper
All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains. Ajiaco (Spanish pronunciation: [a'xjako]) is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish.
Instructions 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.
The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes. Ajiaco is a typical dish in Colombia. It has a lot of potatoes since Bogota is in the mountains and potatoes are plentiful. They are easier to cut if you rotate the corn, eventually the cob will break. Ajiaco is the national dish of Colombia, a flavorful chicken and potato soup with the addition of herbs and corn.
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