Ajiaco is the national dish of Colombia, a flavorful chicken and potato soup with the addition of herbs and corn. I’ve cleverly used radishes, cauliflower and chicken thighs, then added some ham hocks for flavor! In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. Eating Ajiaco is only half the fun. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. It basically consists of a broth or soup with chicken and a bunch of different vegetables. Ajiaco is a mash-up recipe made with a little bit of everything. Indeed, there was one flourish: an herb called guascas that imparts a deep grassy flavor essential to an authentic bowl of Ajiaco. I’ve been actively searching for a good ajiaco … It was a blustery winter night and she served a huge clay pot of Ajiaco, a traditional Colombian chicken soup. It doesn’t help that ajiaco is a pain in the butt to make: a good ajiaco bogotano apparently requires at least four or five hours of cooking time, which doesn’t exactly encourage restaurants to put the stuff on the menu. Ajiaco is a dish that is eaten in Southern American countries, specifically in Colombia, Peru, and Chile. All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas.They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains around Bogotá.. Additionally, ajiaco soup is really easy to make in any kitchen. It’s also a great experience to see how it’s made. Our 5-hour Food and Cooking Tour in Bogotá teaches you how to prepare Ajiaco, and it all starts with a trip to a traditional Colombian market to pick out the fresh ingredients. Like most comfort foods, its roots come from the country and poverty-stricken areas, traditionally made with an assortment of root vegetables and animal odds and ends. Ajiaco is seasoned with a Colombian herb called guascas and is traditionally served with slices of avocado, capers, and mild sour cream. Add the cumin, coriander and cook for 2 minutes. Considered a poor man's dish in the past, Ajiaco must include three varieties of potatoes cooked together, abundant and inexpensive in Colombia. Ajiaco, ready to serve with white rice and fresh avocado Finally, once the potatoes and corn are cooked, you can pour some of the soup into bowls, add a healthy handful of the shredded chicken, and top it off with a drizzel of heavy cream. Cubans make a stew version of ajiaco that includes beef, pork, chicken, and vegetables, and in Peru, this dish is a side dish of potatoes, garlic, chilies, and herbs. There was something different about this soup, so I asked if there was a secret ingredient. This thick soup is made with potatoes, shredded chicken, sweet corn, green onion, cilantro, and the local mountain herb called guascas. Saute onion, garlic for 5 minutes. Some people like to eat it with additional sides like rice, plantain, yuca (cassava root), or even banana. Traditionally, ajiaco is served with capers, cream, and avocado on the side. This dish is really appealing because it’s served in traditional clay bowls. In a large skillet, heat oil over medium high heat.
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