AJIACO
This classic Colombian soup is served with cream, capers, avocado, mote (boiled corn) and shredded chicken breast, all mixed in just before eating
Provided by Jose Rubio-Guevara
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Put the chicken, corn cobs, garlic, onion, pepper, potatoes, spring onions and coriander in a pan with 2 litres water and bring to the boil, season well, then simmer for approximately 45 mins over a medium heat.
- Remove the corn and the chicken and transfer them to a plate. Blend the remaining ingredients in the pan with a hand blender until you get a creamy consistency.
- Add the papas criollas and the guascas to the pan and cook over a medium heat for around 10-12 mins, or until the papas criollas start to get soft but do not disintegrate.
- Meanwhile, shred the chicken breasts finely with your hands, and cut the corn cobs into thick slices. Put into separate small bowls.
- Put the cream, capers, avocado and extra chopped coriander in small bowls as well, so that everyone can help themselves to what they want. Pour the soup into four soup bowls and serve alongside the other ingredients. Don't forget napkins for eating the slices of corn.
Nutrition Facts : Calories 385 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 0.1 milligram of sodium
AJIACO (COLOMBIAN CHICKEN STEW)
My husband is from Colombia and loves this "typical" dish. I don't really like cilantro, so I don't cook it, I add it at the end as a garnish. This recipe comes from a cookbook published in 1980 in Bogota. I translated it as best I could.
Provided by threeovens
Categories Stew
Time 45m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except cream and cilantro, in a large stockpot or dutch oven, and cover with 10 cups of water; cook about 30 minutes until chicken is tender but not falling off the bone, adding additional water as needed to maintain a soup consistency.
- Stir in cilantro and cream.
Nutrition Facts : Calories 451.6, Fat 19.9, SaturatedFat 6.1, Cholesterol 86.8, Sodium 92.1, Carbohydrate 44.7, Fiber 5.1, Sugar 3.9, Protein 24.4
COLOMBIAN CHICKEN, CORN, AND POTATO STEW
Provided by Shelley Wiseman
Categories Soup/Stew Milk/Cream Chicken Potato Stew Dinner Lunch Corn Root Vegetable Cilantro Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).
- Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.
- Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
- Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
- While corn cooks, coarsely shred chicken, discarding skin and bones.
- Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
- Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).
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