Best 3 Colombian Chicken Soup Recipes

AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)

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.

COLOMBIAN CHICKEN SOUP

Steps:

• Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, garlic, tomatoes, cilantro, and chile. Return to a boil. Reduce heat. Simmer, partially covered, for 30 minutes.
• Remove breast; cover to keep warm. Add carrots and yuca. Simmer, partially covered, until carrots and yuca are tender, about 40 minutes.
• Remove remaining chicken; discard back, wings, and cilantro. Skim fat. Season with salt and pepper.
• Serve chicken on the side, or remove meat from bones, cut into bite-size pieces, and stir into soup.

AJIACO (COLOMBIAN CHICKEN SOUP)

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