Ajiaco (Colombian Chicken Soup)

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3 Tbs. white vinegar

1 leek (white and light green parts only), cut into 1-inch rings, and rinsed thoroughly

1/4 tsp. kosher salt

2 large carrots, peeled and cut into 1-inch pieces

2 ripe avocados, peeled and cut into 1/2-inch cubes

1 green bell pepper, seeded and cut into 1-inch pieces

2 ears fresh corn, cut crosswise into quarters

2 ribs celery, cut into 1-inch pieces

1 medium tomato, peeled and seeded

1 Tbs. kosher salt; more to taste

3/4 lb. small red potatoes, peeled and cut into 1-inch cubes

1/2 tsp. ground black pepper

3/4 lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes

6 cloves garlic, peeled

3/4 lb. Idaho potatoes, peeled and cut into 1-inch cubes

2 chicken bouillon cubes

1/2 cup fresh cilantro leaves

3 lb. cut-up chicken, skin removed, rinsed well

1 small white onion, peeled

2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, and don’t touch your eyes)

1/2 cup nonpareil or other small capers, rinsed and drained (if using large capers, chop them coarsely)

4 scallions (white and light green parts only)

1 cup sour cream or crème fraîche

1 large white onion, peeled and cut into quarters

1/2 cup chopped fresh cilantro leaves

3 Tbs. fresh cilantro leaves

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