Best 2 Ajiaco Colombian Soup Recipes

**Ajiaco Colombiano: A Symphony of Flavors**

Embark on a culinary journey to the heart of Colombia with Ajiaco Colombiano, a traditional soup that captures the essence of Colombian cuisine. This hearty and flavorful dish is a symphony of textures and flavors, a harmonious blend of chicken, three types of potatoes, corn, and a variety of herbs and spices. Served with avocado, sour cream, and capers, Ajiaco Colombiano is a feast for the senses, a dish that embodies the vibrant spirit of Colombia.

**Recipe 1: Classic Ajiaco Colombiano**

Immerse yourself in the traditional flavors of Colombia with this classic Ajiaco Colombiano recipe. This step-by-step guide takes you through the process of creating this iconic soup, from preparing the flavorful broth to adding the medley of vegetables and tender chicken. Discover the secrets to achieving the perfect balance of flavors and textures, resulting in a hearty and satisfying dish that showcases the best of Colombian cuisine.

**Recipe 2: Vegan Ajiaco Colombiano**

For those seeking a plant-based alternative, the Vegan Ajiaco Colombiano recipe offers a delicious and nutritious take on this classic soup. This recipe swaps chicken for hearty vegetables and legumes, creating a protein-packed and flavorful broth. Learn how to achieve the same rich and satisfying flavors using plant-based ingredients, resulting in a comforting and wholesome soup that celebrates the bounty of nature.

**Recipe 3: Ajiaco Colombiano with Chicken and Guacamole**

Elevate your Ajiaco Colombiano experience with this tantalizing recipe that combines tender chicken and creamy guacamole. This variation adds an extra layer of richness and depth of flavor to the soup, creating a truly unforgettable dish. Discover how to perfectly cook the chicken to maintain its succulent texture, and learn the art of making a velvety smooth guacamole that complements the flavors of the soup beautifully.

**Recipe 4: Ajiaco Colombiano with Shrimp**

Seafood lovers will delight in this Ajiaco Colombiano with Shrimp recipe. This unique twist on the classic soup introduces succulent shrimp, adding a briny and delicate flavor to the mix. Learn how to perfectly cook the shrimp to retain its tender texture, and discover the secrets to creating a harmonious blend of flavors that showcases the best of both land and sea.

**Recipe 5: Ajiaco Colombiano in a Pressure Cooker**

For those short on time or seeking a more convenient cooking method, the Ajiaco Colombiano in a Pressure Cooker recipe is a lifesaver. This recipe harnesses the power of a pressure cooker to expedite the cooking process, allowing you to create this delicious soup in a fraction of the time. Learn how to adapt the classic recipe for a pressure cooker, ensuring you achieve the same rich and flavorful results with minimal effort.

**Conclusion**

Whichever recipe you choose, Ajiaco Colombiano is a culinary adventure that will transport your taste buds to the heart of Colombia. With its vibrant flavors, hearty ingredients, and comforting warmth, this soup is a celebration of Colombian culture and cuisine. So gather your loved ones, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.

Here are our top 2 tried and tested recipes!

AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)

Ajiaco (Colombian Chicken, Potato and Corn Soup) image

This Colombian soup is served in restaurants throughout Bogota and is generally considered comfort food. It can contain as many as three different kinds of potatoes, but we streamlined this recipe to use two (Yukon gold and purple, though you can substitute red bliss for the purple). The garnishes add brightness and bring the soup to life.

Provided by Food Network Kitchen

Categories main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 chicken leg quarters (leg and thigh; about 2 1/2 pounds)
Kosher salt
1 cup diced onion (about 1 medium onion)
4 cloves garlic, minced
1 bay leaf
1 bunch fresh cilantro, stems roughly chopped, 1 cup leaves reserved
1 bunch scallions, roughly chopped, whites and greens separated
1 to 2 teaspoons habanero hot sauce
3 tomatoes, cored, seeded and chopped (about 1 1/4 cups)
1 pound mixed Yukon gold and purple (or red bliss) potatoes, quartered and cut into 3/4-inch pieces
1 ear corn, cut into 1/2-inch-thick rounds
1 to 2 avocados, sliced, for serving
1/2 cup sour cream or creme fraiche, for serving
1/4 cup capers, for serving

Steps:

In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Add the onion, garlic, bay leaf, cilantro stems and scallion whites. Simmer, partially covered, until the chicken is tender and releases easily when pierced with a knife, 35 to 40 minutes. Transfer the chicken to a bowl to cool, about 10 minutes.
Meanwhile make the aji sauce: In a food processor, combine the scallion greens, hot sauce, tomatoes, 1/2 teaspoon salt and 1/2 cup of the cilantro leaves and pulse to a coarse sauce. Set aside. (Alternatively, the ingredients can be chopped by hand and stirred to combine.)
Add the potatoes to the soup along with 1 1/4 teaspoons salt. Cover, bring back to a simmer and simmer another 10 minutes.
Meanwhile, remove the chicken meat from the bones and shred with your hands or 2 forks (discard the bones and skin). Set aside.
Add the corn to the soup and cook until the corn and potatoes are tender when pierced with a knife, 3 to 4 minutes. Add the chicken meat back to the soup and return the soup to a simmer. Add salt if needed.
Divide the soup among 6 bowls and serve with sliced avocado, sour cream, capers, aji sauce and remaining cilantro leaves.

AJIACO (COLOMBIAN CHICKEN SOUP)

AJIACO (COLOMBIAN CHICKEN SOUP) image

Categories Soup/Stew Chicken

Yield 5 People

Number Of Ingredients 29

Ingredients

For the soup:
3 lb. cut-up chicken, skin removed, rinsed well
1 large white onion, peeled and cut into quarters
1 leek (white and light green parts only), cut into 1-inch rings, and rinsed thoroughly
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
2 large carrots, peeled and cut into 1-inch pieces
3/4 lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes
3/4 lb. Idaho potatoes, peeled and cut into 1-inch cubes
3/4 lb. small red potatoes, peeled and cut into 1-inch cubes
6 cloves garlic, peeled
1/2 cup fresh cilantro leaves
2 chicken bouillon cubes
1 Tbs. kosher salt; more to taste
1/2 tsp. ground black pepper
For the aji:
4 scallions (white and light green parts only)
1 medium tomato, peeled and seeded
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)
3 Tbs. fresh cilantro leaves
3 Tbs. white vinegar
1/4 tsp. kosher salt
For the garnishes:
2 ripe avocados, peeled and cut into 1/2-inch cubes
1 cup sour cream or crème fraîche
1/2 cup nonpareil or other small capers, rinsed and drained (if using large capers, chop them coarsely)
1/2 cup chopped fresh cilantro leaves

Steps:

Make the soup: Put the chicken in a large (at least 8-quart) 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, the garlic, the cilantro, and the bouillon cubes to the pot, along with the salt and pepper. Stir a few times to distribute the vegetables 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 and add more if needed. Using tongs or a slotted spoon, pick out the chicken pieces and put them on 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 aji: In a food processor, pulse all the aji ingredients until they're finely minced. Transfer to a serving bowl. Serve the ajiaco: Put the avocados, sour cream or creme fraiche, capers and cilantro leaves in small bowls and set them on the table along with the bowls of shredded chicken and the aji. Reheat the soup if necessay and ladle it into large soup bowls, putting a quater ear of corn in each bowl. Let your guests add the garnishes and the aji as they like. Make Ahead Tips The soup and the aji can be made a day ahead. If the soup is too thick after it's reheated, thin it with a little water. nutrition information (per serving): Fat (kcal): 46; Fat Calories (g): 440; Saturated Fat (g): 19; Protein (g): 170; Monounsaturated Fat (g): 6; Carbohydrates (g): 26; Polyunsaturated Fat (g): 8; Sodium (mg): 70; Cholesterol (mg): 3; Fiber (g): 1300; From Fine Cooking 60, pp. 34 October 1, 2003

Tips:

Use fresh ingredients: The fresher the ingredients, the better the soup will taste. If possible, use organic vegetables and free-range chicken.
Don't skimp on the spices: Ajiaco is a flavorful soup, so don't be afraid to use plenty of spices. The most important spices are cumin, oregano, and garlic, but you can also add other spices to taste, such as paprika, chili powder, or bay leaves.
Cook the soup slowly: Ajiaco is a slow-cooked soup, so be patient and let the flavors develop. Simmer the soup for at least 2 hours, or even longer if you have time.
Serve with traditional accompaniments: Ajiaco is traditionally served with avocado, sour cream, and rice. You can also add other toppings, such as cilantro, scallions, or fried plantains.

Conclusion:

Ajiaco is a delicious and hearty soup that is perfect for a cold day. It is also a relatively easy soup to make, so it is a great option for busy weeknights. If you are looking for a new soup recipe to try, I highly recommend Ajiaco. You won't be disappointed!