Ajiaco (colombian Chicken Soup Recipe)


This hearty soup is a specialty of the mountainous region around Bogotá, and one of Colombia's most famous dishes. Aji is traditionally made with chiles that haven’t been seeded, but you’ll probably find it plenty spicy without the seeds. Leftover aji is delicious on roasted or grilled meats.

What you will need

3 lb. cut-up chicken, skin removed, rinsed well

1 large white onion, peeled and cut into quarters

1 leek (white and light green parts only), cut into 1-inch rings, and rinsed thoroughly

1 green bell pepper, seeded and cut into 1-inch pieces

2 ears fresh corn, cut crosswise into quarters

2 ribs celery, cut into 1-inch pieces

2 large carrots, peeled and cut into 1-inch pieces

3/4 lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes

3/4 lb. Idaho potatoes, peeled and cut into 1-inch cubes

3/4 lb. small red potatoes, peeled and cut into 1-inch cubes

6 cloves garlic, peeled

1/2 cup fresh cilantro leaves

2 chicken bouillon cubes

1 Tbs. kosher salt; more to taste

1/2 tsp. ground black pepper

4 scallions (white and light green parts only)

1 medium tomato, peeled and seeded

1 small white onion, peeled

2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, and don’t touch your eyes)

3 Tbs. fresh cilantro leaves

3 Tbs. white vinegar

1/4 tsp. kosher salt

2 ripe avocados, peeled and cut into 1/2-inch cubes

1 cup sour cream or crème fraîche

1/2 cup nonpareil or other small capers, rinsed and drained (if using large capers, chop them coarsely)

1/2 cup chopped fresh cilantro leaves


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