Easiest Way to Make Tasty Ajiaco | Chicken Creamy Soup
Ajiaco | Chicken Creamy Soup. Ajiaco (Spanish pronunciation: ) is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. 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, and the herb Galinsoga parviflora, known locally as guasca or guascas.
Ajiaco is a specialty of Bogotá, and typically includes three kinds of potatoes, including papas criollas, which are small yellow potatoes. Colombian ajiaco, is a comforting chicken and potato soup served with avocado, cilantro, cream, and capers. A delicious one-pot meal that brings family and friends together from the big city of Bogota. 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
- Prepare 3 pounds of chicken breast.
- You need 3 teaspoons of vegetable oil.
- It's 3 of minced garlic cloves.
- It's 1/2 of chopped medium onion.
- It's 10 of "papa criollas" (petite).
- Prepare 3 of Yukon gold potates or "papa amarilla", peeled & cut in 4.
- Prepare 2 of Russet or white potatoes, peeled & cut in 4.
- It's 5 of fresh corns, cut in 2 pieces.
- It's 1/2 cup of chopped cilantro.
- You need 1/2 cup of guascas.
- Prepare 1 bunch of scallions, chopped.
- It's 10 cups of chicken broth.
- You need 5 cups of water.
- It's 1 teaspoon of a dried oregano.
- Prepare 1 cup of heavy cream.
- You need 1/2 cup of capers.
- You need 3 of avocados (optional).
- Prepare to taste of Salt and black pepper.
Each region of Colombia has it own specialties and characteristic dishes. For example, in the capital of the country Bogotá; Ajiaco is a very popular dish. There are different versions of Ajiaco Bogotano , but it's usually made with chicken and three kinds of potatoes, corn and an herb called guascas. This herb gives the soup a wonderful flavor.
Ajiaco | Chicken Creamy Soup instructions
- 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..
It is very important to use guascas and papa. In a large skillet, heat oil over medium high heat. Add yuca, pumpkin, potatoes, malanga, boniato, plantains. Ajiaco (the Spanish name) is thickened with potatoes and corn and has plenty of tender shredded chicken. This is a hearty soup, verging on stew.
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