Craving a hearty, flavorful, and comforting soup? Look no further than Ajiaco! This traditional Colombian soup is a culinary masterpiece, boasting tender chicken, melt-in-your-mouth potatoes, and the unique flavor of guascas. In this article, we’re sharing 3 delicious Ajiaco recipes that are sure to impress. Whether you’re an experienced cook or a beginner, these Ajiaco recipes offer varying levels of complexity, making it easy for anyone to enjoy a taste of Colombia. Get ready to discover the magic of Ajiaco with these must-try recipes!
Authentic Colombian Ajiaco Soup
This recipe guides you through making a delicious and comforting Colombian Ajiaco soup. With tender chicken, hearty beef, and flavorful vegetables, this soup is a true culinary experience.
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion, chopped
- 1 cup green pepper, diced
- 1 1/2 cups fresh cilantro, chopped, plus more for serving
- 5 cloves garlic, chopped
- 1/2 cup white cooking wine
- 14 1/2 oz diced tomatoes (2 cans)
- 15 oz tomato sauce (1 can)
- 2 tablespoons sofrito
- 2 tablespoons recaito
- 3 tablespoons green olives
- 2 tablespoons ground cumin
- Salt and pepper to taste
- 1 lb chuck roast
- 2 cups chicken broth
- 4 cups water
- 1 lb chicken drumsticks
- Corn on the cob, cut into sections
- Russet potatoes, peeled and cubed
- Yuca, peeled and cubed
- 2 plantains, sliced
- Avocado, for serving
- White rice, for serving
- Lime wedges, for serving
Instructions
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Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
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Build the Flavor Base: Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, green olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
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Sear the Beef: Add the chuck roast. Increase the heat to high and cook for 2-3 minutes, until the meat is browned on all sides.
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Simmer the Soup: Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the beef is tender and the potatoes are softened.
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Add Plantains: Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
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Serve: Garnish the soup with fresh cilantro and serve with halved avocados, cooked white rice, and lime wedges, if desired.
Creamy Colombian Chicken and Potato Soup (Ajiaco)
This recipe guides you through making a comforting and flavorful Colombian classic: Ajiaco. This creamy chicken and potato soup features three different kinds of potatoes and the unique herb, guascas, for an authentic taste.
Ingredients
- 3 pounds chicken breast
- 3 teaspoons vegetable oil
- 3 cloves minced garlic
- 1/2 medium chopped onion
- 10 “papa criollas” (petite potatoes)
- 3 Yukon gold potatoes (“papa amarilla”), peeled & quartered
- 2 Russet or white potatoes, peeled & quartered
- 5 ears fresh corn, cut in half
- 1/2 cup chopped cilantro
- 1/2 cup guascas (galinsoga leaves)
- 1 bunch scallions, chopped
- 10 cups chicken broth
- 5 cups water
- 1 teaspoon dried oregano
- 1 cup heavy cream
- 1/2 cup capers
- 3 avocados (optional)
- Salt and black pepper to taste
Instructions
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In a large pot, combine the chicken breast (cut into strips), chicken broth, water, garlic, onion, cilantro, scallions, vegetable oil, salt, and pepper. Bring to a boil over medium-high heat and cook for approximately 35 minutes, or until the chicken is cooked through and tender.
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Add the three types of potatoes (Yukon gold, Russet/white, and “papa criollas”) and guascas to the pot. Continue to cook for 20 minutes, ensuring the Yukon gold potatoes (“papa amarilla”) have softened and begun to thicken the soup.
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Adjust the seasoning with salt and pepper to taste. Garnish with fresh cilantro and oregano. Serve hot with capers, heavy cream, and avocado slices on the side.
Authentic Ajiaco Santafereño: A Step-by-Step Guide
This recipe guides you through creating a truly authentic Ajiaco Santafereño, a traditional Colombian chicken and potato soup. From simmering the flavorful broths to achieving the perfect creamy texture, each step is explained clearly for a delicious result.
Ingredients
Meat
- 400 grams Meat bones
- 300 grams chicken breasts or legs (skinless)
Vegetables
- 3 Corncobs
- 500 grams mealy potatoes (small pieces)
- 350 grams Red-skinned potatoes (waxy variety, bite-sized pieces)
- 350 grams yellow/white potatoes (waxy variety, bite-sized pieces)
- 1 onion, chopped
Seasoning & Flavor
- 1 tsp pepper
- 130 grams Ground saffron
- 1 small bunch coriander leaves, chopped
- 3 tsp salt
- 5 tbsp dry Guascas (galinsoga), lightly crushed
- 1 cup salt/lake capers, rinsed
- 1 cup (approx. 1 dl) sour cream (crème fraîche/crème double/sauerrahm)
Instructions
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Creating the Beef Broth: In a large pot, combine the beef bones, corn, 2 tsp salt, pepper, and saffron with 2 liters of cold water. Bring to a boil, skim off any foam, then reduce heat and simmer, partially covered, for 1 1/2 hours.
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Straining the Beef Broth: Strain the beef broth into a clean pot, discarding the bones. Set aside the broth and corn.
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Preparing the Chicken Broth: In a separate pot, combine the chicken breasts, chopped onion, coriander leaves, and 1 tsp salt with 1 liter of cold water. Bring to a boil, then uncover and simmer for 20 minutes.
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Straining the Chicken Broth & Shredding Chicken: Strain the chicken broth into a clean pot, discarding the onions and coriander. Let the chicken cool slightly, then shred into bite-sized pieces.
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Combining Broths & Degreasing (Optional): Combine the chicken and beef broths. For a cleaner broth, you can degrease it by letting it cool until the fat solidifies on the surface, then removing it.
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Cooking the Mealy Potatoes: In a separate pot, boil the chopped mealy potatoes in 5dl of water. Bring to a boil, then reduce heat, keep slightly covered, and simmer for 1 hour.
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Creating a Creamy Base: Blend or mash the cooked mealy potatoes with their cooking liquid until smooth. Whisk well to ensure a slightly thickened, but still liquid, consistency. Add a little water if needed.
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Adding Guascas and Simmering: Add the creamy potato mixture and the Guascas to the combined broths. Simmer for 20 minutes.
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Adding Chicken and Corn: Add the shredded chicken and corncobs to the soup. Simmer for another 10 minutes, or until the potatoes are cooked through. Season with salt to taste.
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Serving: Ladle the soup into bowls. Top with a dollop of sour cream and serve with capers on the side (be mindful of salt if the capers are in brine).
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Enjoy!
History of Ajiaco
Ajiaco, a hearty and flavorful soup, boasts a rich history deeply rooted in pre-Columbian times. While variations exist across Latin America, the Colombian version, particularly that from Bogotá, holds a special place. It is believed that the Muisca people, indigenous to the central highlands of Colombia, were the original creators of this dish. They utilized readily available ingredients like potatoes, corn, and guascas, a native herb that gives ajiaco its distinctive flavor.
The exact origins are shrouded in some mystery, as written records from that era are scarce. However, we know the Muisca cultivated various types of potatoes, a key ingredient in ajiaco. It’s likely they cooked these potatoes with other local ingredients over open fires, creating early versions of the soup. The name “ajiaco” itself possibly derives from the word “aji,” referring to chili peppers used in some versions of the dish.
Following the Spanish conquest, the dish evolved. The introduction of chicken added a new dimension of flavor and protein. Over time, ajiaco became a staple in Colombian cuisine, particularly in the colder climate of Bogotá. It transformed from a simple, indigenous dish into a more complex and layered soup, reflecting the blending of cultures and ingredients.
Today, ajiaco continues to be a beloved dish, enjoyed by Colombians from all walks of life. It serves as a culinary connection to the country’s past, a comforting reminder of its rich cultural heritage.
Nutritional Content and Benefits of Ajiaco
Ajiaco, a hearty Colombian chicken and potato soup, offers more than just comforting warmth. It’s packed with nutritional value thanks to its key ingredients. Potatoes, a staple in the dish, provide carbohydrates for energy, along with potassium and vitamin C. Chicken contributes lean protein, essential for building and repairing tissues. The addition of corn adds fiber and further vitamins, while guascas, a unique herb, lends a distinctive flavor and is thought to aid digestion.
The variety of ingredients creates a nutritionally balanced meal. While specific values can vary based on the recipe and portion size, Ajiaco generally offers a good source of protein, carbohydrates, fiber, vitamins, and minerals. This makes it a satisfying and relatively healthy option.
Beyond basic nutrition, Ajiaco offers other potential benefits. The warm broth can be soothing and hydrating, particularly during colder months. The combination of protein and carbohydrates can provide sustained energy. And finally, the hearty nature of the soup can contribute to a feeling of fullness, potentially aiding in portion control.
Tips for Choosing Quality Potatoes
Choosing the right potatoes is crucial for a delicious Ajiaco. Look for firm potatoes, free of any soft spots, sprouts, or green discoloration. Green skin indicates the presence of solanine, a natural toxin that can cause illness.
The potato’s skin should be smooth and unblemished. Avoid potatoes with cuts, bruises, or wrinkles. These imperfections can affect the potato’s texture and flavor.
Consider the potato variety for your Ajiaco. While some recipes call for specific types, generally waxy potatoes hold their shape well during cooking, making them ideal for soups and stews. Look for varieties like Yukon Gold or red potatoes. Avoid starchy potatoes like russets, as they tend to fall apart when simmered.
Finally, buy only what you need. Store potatoes in a cool, dark, and dry place, but not the refrigerator, to maintain their quality.