Best 2 Ajiaco Colombian Chicken Potato And Corn Soup Recipes
**Discover the Delights of Colombian Cuisine: Embark on a Culinary Journey with Ajiaco, Sancocho de Gallina, and Caldo de Costilla**
Embark on a culinary adventure to the vibrant heart of Colombia and uncover the secrets of its delectable soups. Begin your journey with the iconic **Ajiaco Santafereño**, a hearty and comforting chicken, potato, and corn soup infused with the distinct flavors of guascas, a unique Colombian herb. This traditional dish is a symphony of textures and flavors, showcasing the rich culinary heritage of Bogotá, Colombia's capital city.
Next, tantalize your taste buds with the savory **Sancocho de Gallina**, a flavorful chicken soup brimming with a medley of vegetables, aromatic spices, and the zesty tang of cilantro. This beloved soup is a cornerstone of Colombian cuisine, enjoyed in every corner of the country. Its vibrant yellow hue, a result of the achiote seasoning, captivates the eye, while its robust flavors captivate the palate.
Finally, indulge in the hearty goodness of **Caldo de Costilla**, a beef rib soup that embodies the essence of Colombian comfort food. Succulent beef ribs, slow-cooked in a rich and flavorful broth, are complemented by a chorus of vegetables and aromatic spices. This soul-satisfying soup, often served with a side of rice and avocado, is a true testament to the culinary prowess of Colombia.
These three exceptional soups, Ajiaco Santafereño, Sancocho de Gallina, and Caldo de Costilla, represent the diverse tapestry of Colombian cuisine. Each dish tells a unique story, reflecting the vibrant culture and rich culinary traditions of this South American gem. Prepare to be captivated by the symphony of flavors and textures that await you in these extraordinary Colombian soups.
COLOMBIAN CHICKEN CORN AND POTATO STEW
A flavorful and easy to make Instant Pot stew recipe, Colombian Chicken, Corn and Potato stew {Ajiaco recipe}. It's a hearty stew, full of Idaho Potatoes, corn, shredded chicken and plenty of flavor!
Provided by Little Figgy Food
Categories Dinner
Time 45m
Number Of Ingredients 19
Steps:
- Turn on the saute function on your Instant Pot and add olive oil. Add in the onion and garlic. Cook until the onions are soft, about 5 minutes. Turn off the saute setting. Add in the chicken broth, water, potatoes, corn, guascas or oregano, cilantro, spring onions, salt and pepper, chicken breast (placed on top). Close the lid and turn the valve to sealing. Turn on the the soup setting and cook (30 minutes). Once finished cooking allow to depressurize. Switch the valve to venting to allow it to finish depressurizing, carefully open the Instant Pot. Remove the chicken breast, shred with a couple of forks, then return to the stew and gently mix in. Serve this Instant Pot Colombian Chicken Potato and Corn stew, garnish with your choice of avocado slices, fresh cilantro, lime wedges, capers and sour cream if desired.
COLOMBIAN CHICKEN, CORN, AND POTATO STEW
Provided by Shelley Wiseman
Categories Soup/Stew Milk/Cream Chicken Potato Stew Dinner Lunch Corn Root Vegetable Cilantro Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).
- Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.
- Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
- Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
- While corn cooks, coarsely shred chicken, discarding skin and bones.
- Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
- Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).
Tips:
- To make the most of the flavors in this soup, use fresh, high-quality ingredients whenever possible.
- If you don't have access to fresh corn on the cob, you can use frozen or canned corn instead. Just be sure to drain and rinse the corn before adding it to the soup.
- You can also add other vegetables to this soup, such as carrots, celery, or green beans.
- If you want a thicker soup, you can add a cornstarch slurry or a roux.
- Serve this soup with your favorite toppings, such as sour cream, avocado, or cilantro.
Conclusion:
Ajiaco is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.
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