Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ajiaco | chicken creamy soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

The broth for this soup grows deep in flavor first by cooking the chicken, then the potatoes, then simmering the broth with corn and a bunch of cilantro and green onions tied up like aromatics. Colombian Ajiaco (Chicken and Potato Soup). There's no cream in this delicious creamy Colombian chicken soup.

Ajiaco

To get started with this particular recipe, we must prepare a few components. You can have ajiaco | chicken creamy soup using 18 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Ajiaco | Chicken Creamy Soup:

1. Prepare chicken breast
2. Take vegetable oil
3. Make ready minced garlic cloves
4. Get chopped medium onion
5. Make ready "papa criollas" (petite)
6. Make ready Yukon gold potates or "papa amarilla", peeled & cut in 4
7. Make ready Russet or white potatoes, peeled & cut in 4
8. Prepare fresh corns, cut in 2 pieces
9. Get chopped cilantro
10. Take guascas
11. Take scallions, chopped
12. Get chicken broth
13. Prepare water
14. Take a dried oregano
15. Prepare heavy cream
16. Take capers
17. Get avocados (optional)
18. Get Salt and black pepper

Ajiaco is a typical dish in Colombia. It has a lot of potatoes since Bogota is in the mountains and potatoes are plentiful. They are easier to cut if you rotate the corn, eventually the cob will break. Ajiaco is the national dish of Colombia, a flavorful chicken and potato soup with the addition of herbs and corn.

Steps to make Ajiaco | Chicken Creamy Soup:

1. 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.
2. 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.
3. 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.

Considered a poor man's dish in the past, Ajiaco must include three varieties of potatoes cooked together, abundant and These varieties provide a thick and creamy texture of the final dish. Ajiaco (Spanish pronunciation: [a'xjako]) 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. Colombian Ajiaco, a chicken and potato soup made with corn on the cob, cilantro, and guascas-a herb from the daisy family used in Colombian cuisine.

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