How to Prepare Perfect Ajiaco | Chicken Creamy Soup

How to Prepare Perfect Ajiaco | Chicken Creamy Soup Delicious, fresh and tasty.

Ajiaco | Chicken Creamy Soup. The broth for this soup grows deep in flavor first by cooking the chicken, then the potatoes, then simmering the broth with corn and a bunch of cilantro and green onions tied up like aromatics. Colombian Ajiaco (Chicken and Potato Soup). There's no cream in this delicious creamy Colombian chicken soup.

Serve this recipe on a cold night with a Spanish Albarino wine.

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.

You can cook Ajiaco | Chicken Creamy Soup using 18 ingredients and 3 steps. Here is how you cook that.

Ingredients of Ajiaco | Chicken Creamy Soup

1. It’s 3 pounds of chicken breast.

2. You need 3 teaspoons of vegetable oil.

3. You need 3 of minced garlic cloves.

4. You need 1/2 of chopped medium onion.

5. Prepare 10 of "papa criollas" (petite).

6. It’s 3 of Yukon gold potates or "papa amarilla", peeled & cut in 4.

7. It’s 2 of Russet or white potatoes, peeled & cut in 4.

8. It’s 5 of fresh corns, cut in 2 pieces.

9. It’s 1/2 cup of chopped cilantro.

10. You need 1/2 cup of guascas.

11. You need 1 bunch of scallions, chopped.

12. Prepare 10 cups of chicken broth.

13. Prepare 5 cups of water.

14. You need 1 teaspoon of a dried oregano.

15. You need 1 cup of heavy cream.

16. It’s 1/2 cup of capers.

17. Prepare 3 of avocados (optional).

18. Prepare to taste of 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.

Ajiaco | Chicken Creamy Soup step by step

1. 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..

2. 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..

3. 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.