Cuisine : Ajiaco - How to make this Columbian soup
**Ajiaco** is a traditional Colombian soup, particularly popular in Bogotá. It is known for its rich and flavorful broth, hearty ingredients, and the use of a specific type of potato called "papa criolla." Here's a detailed guide on how to prepare Ajiaco:
**Ingredients:**
**For the Soup:**
1. **Chicken:** 1 whole chicken, cut into pieces.
2. **Papa Criolla:** 1 pound (small, yellow potatoes with a unique flavor).
3. **Regular Potatoes:** 2-3, peeled and diced.
4. **Corn on the Cob:** 2-3 ears, each cut into 2-3 pieces.
5. **Guascas:** Dried herb native to South America, approximately 1 tablespoon (can be substituted with oregano).
6. **Onions:** 1-2, finely chopped.
7. **Garlic:** 3-4 cloves, minced.
8. **Chicken Broth:** 8 cups.
9. **Cilantro:** A handful, chopped.
10. **Salt and Pepper:** To taste.
**For the Garnishes:**
1. **Avocado:** Sliced.
2. **Capers:** 1 tablespoon.
3. **Heavy Cream:** 1 cup.
4. **Rice:** Cooked separately.
**Instructions:**
1. **Prepare the Chicken:**
- In a large pot, combine the chicken pieces, onions, garlic, and chicken broth.
- Bring to a boil, then reduce the heat and simmer until the chicken is cooked through.
- Remove the chicken from the broth, shred it, and set it aside.
2. **Add Potatoes and Corn:**
- Add the papa criolla, regular potatoes, corn on the cob, and guascas to the broth.
- Simmer until the potatoes are tender and the corn is cooked, usually around 30-40 minutes.
3. **Combine Shredded Chicken:**
- Return the shredded chicken to the pot.
- Season the soup with salt and pepper to taste.
4. **Finish and Serve:**
- Just before serving, stir in chopped cilantro.
- Serve the Ajiaco hot, and allow each person to customize their bowl with sliced avocado, capers, a drizzle of heavy cream, and a side of cooked rice.
Ajiaco is often enjoyed with a side of rice and accompanied by slices of avocado, capers, and a touch of heavy cream, creating a delicious and comforting meal.
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