Colombian Chicken Soup (Ajiaco)

Colombian Chicken Soup (Ajiaco)

Ready in 1 hour

Aji, a Colombian hot sauce is traditionally made with chiles that haven't been seeded. The soup and aji can be made a day ahead.

Top-ranked recipe named "Colombian Chicken Soup (Ajiaco)"

5 avg, 1 review(s) 100% would make again


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1 For The Soup
3 lb. cut-up chicken, skin removed
1 large white onion; peeled and quartered
1 leek (white and light green parts), cut into 1-inc
1 green bell pepper, seeded and cut into 1-inch piec
2 ears fresh corn cut into quarters
2 ribs celery, cut into 1-inch pieces
2 large carrots, peeled and cut into 1-inch pieces
0.75 lb. Yukon Gold potatoes, peeled and cut into 1-inch cu
0.75 lb. Idaho potatoes, peeled and cut into 1-inch cubes
0.75 lb. small red potatoes, peeled and cut into 1-inch cub
6 cloves garlic; peeled
0.5 cup fresh cilantro leaves
2 chicken bouillon cubes
1 Kosher salt and freshly ground black pepper
1 For The Aji
4 scallions (white and light green parts)
1 medium tomato; peeled and seeded
1 small white onion; peeled
2 fresh Scotch bonnet or Habanero chiles or 2 fresh; stemmed and seeded
3 Tbs. fresh cilantro leaves
3 Tbs. white vinegar
0.25 tsp. kosher salt
1 For The Garnishes
2 ripe avocados, cut into 1/2-inch cubes
1 cup sour cream or creme fraiche
0.5 cup nonpareil or other small capers (or large capers; coarsely chopped), rinsed and drained
0.25 cup chopped fresh cilantro leaves

Original recipe makes 8 Servings



Make The Soup

Put the chicken in a large stockpot and add 8 cups water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface.

Add all the Vegetables, garlic, cilantro, and bouillon cubes along with 1 TBS. salt and 1/2 tsp. pepper. Stir a few times and submerge as many of the solids as possible. When the broth returns to a gentle boil, partially cover the pot and simmer, stirring once or twice, for 1 1/2 hours. Taste for salt.

Using tongs or a slotted spoon, transfer the chicken pieces to a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly. Keep hot if serving soon or let cool and refrigerate.

When the chicken is cool enough to handle pull the meat off the bones and shred it by hand. Discard the bones and tendons, and put the shredded chicken in a serving bowl.

Make The Ai

In a food processor, pulse all the aji ingredients until finely minced. Transfer to a serving bowl.

Serve The Ajiaco

Put the avocados, sour cream, capers, and cilantro in small bowls and set them on the table along with the bowls of shredded chicken and the aji. Reheat the soup if necessary and ladle into large soup bowls, putting a quarter ear of corn in each bowl. Let guests add the garnishes and the aji to their own servings.


Added on Award Medal
Calories Per Serving: 21 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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JustNancy 4 years ago
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