Easiest Way to Cook Yummy Ajiaco | Chicken Creamy Soup

Ajiaco | Chicken Creamy Soup. You'll Never Get Tired Of These Delicious And Easy Chicken Recipes! Make Restaurant Quality Recipes While Staying At Home. Each region of Colombia has it own specialties and characteristic dishes.

This herb gives the soup a wonderful flavor. It is very important to use guascas and papa. Ajiaco (Spanish pronunciation: ) is a soup common to Colombia, Cuba, and Peru. You can have Ajiaco | Chicken Creamy Soup using 18 ingredients and 3 steps. Here is how you cook that.

Ingredients of Ajiaco | Chicken Creamy Soup

1. Prepare 3 pounds of chicken breast.
2. You need 3 teaspoons of vegetable oil.
3. It's 3 of minced garlic cloves.
4. Prepare 1/2 of chopped medium onion.
5. It's 10 of "papa criollas" (petite).
6. Prepare 3 of Yukon gold potates or "papa amarilla", peeled & cut in 4.
7. You need 2 of Russet or white potatoes, peeled & cut in 4.
8. You need 5 of fresh corns, cut in 2 pieces.
9. You need 1/2 cup of chopped cilantro.
10. You need 1/2 cup of guascas.
11. It's 1 bunch of scallions, chopped.
12. It's 10 cups of chicken broth.
13. Prepare 5 cups of water.
14. You need 1 teaspoon of a dried oregano.
15. You need 1 cup of heavy cream.
16. You need 1/2 cup of capers.
17. Prepare 3 of avocados (optional).
18. You need to taste of Salt and black pepper.

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, and the herb Galinsoga parviflora, known locally as guasca or guascas. Ajiaco is a unique Colombian dish, especially beloved in the city of Bogota. It's a hearty chicken soup made with potatoes and corn on the cob.

Ajiaco | Chicken Creamy Soup instructions

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..

Small yellow Andean potatoes called papas criollas are the important ingredient—they dissolve and thicken the soup as it cooks. It is a great menu for a cold night, all in one pot. Traditionally, ajiaco is served with capers, cream, and avocado on the side. Some people like to eat it with additional sides like rice, plantain, yuca (cassava root), or even banana. When making ajiaco, it is always important to use two local ingredients: guascas and potatoes.

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