Latin American > Colombian > Poultry

Colombian Ajiaco with Corn and Chicken Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 8 cups water
- 2 cups chicken broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 pounds Yukon gold potatoes, peeled and cut into chunks
- 2 ears of corn, cut into thirds
- 1 cup guascas leaves (dried or fresh)
- 1 cup heavy cream
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 avocado, sliced
- 1 lime, cut into wedges

Special equipment needed:
- Large pot
- Immersion blender or regular blender

Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and brown them on all sides, about 5 minutes. Remove the chicken from the pot and set it aside.
2. In the same pot, add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the chicken broth, water, potatoes, corn, guascas leaves, salt, and black pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes, or until the potatoes are tender.
4. Remove the chicken pieces from the pot and shred the meat. Discard the bones and return the shredded chicken to the pot.
5. Using an immersion blender or regular blender, blend about half of the soup until it is smooth and creamy. Return the blended soup to the pot and stir to combine.
6. Add the heavy cream to the pot and stir to combine. Simmer for an additional 10 minutes.
7. Serve the ajiaco hot, garnished with avocado slices and lime wedges.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 35g
Protein: 35g
Sodium: 1200mg
Sugar: 5g

Substitutions for ingredients:
- If you can't find guascas leaves, you can substitute with oregano or bay leaves.
- You can use chicken thighs instead of a whole chicken.

Variations:
- You can add diced carrots or celery to the soup for extra flavor and nutrition.
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.

Tips and tricks:
- To make the soup even creamier, you can add a dollop of sour cream or crème fraîche to each bowl.
- If you're using fresh guascas leaves, you may need to use more than 1 cup to achieve the desired flavor.

Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over low heat until heated through.

Presentation ideas:
Serve the soup in individual bowls, garnished with avocado slices and lime wedges.

Garnishes:
Avocado slices and lime wedges.

Pairings:
This soup pairs well with a crisp green salad and a crusty baguette.

Suggested side dishes:
A green salad and a crusty baguette.

Troubleshooting advice:
- If the soup is too thick, you can add more chicken broth or water to thin it out.
- If the soup is too thin, you can blend more of it until it is creamy.

Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Ajiaco is a traditional Colombian soup that originated in the Andes region. It is typically made with chicken, potatoes, corn, and guascas leaves.

Flavor profiles:
This soup is creamy, savory, and slightly tangy from the lime garnish.

Serving suggestions:
Serve the soup hot with avocado slices and lime wedges.

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Region: Colombian

Taste: Savory, Tangy, Spicy, Herbal, Creamy