Ajiaco – Columbian Potato and Chicken StewOctober 18, 2010 at 4:37 pm | Posted in Soup | 30 Comments
Tags: Ajiaco, Columbian Stew, potato soup, Soup
Plain and simple…I love soups and they’re popping up on blogs and food sites everywhere right now. So many soups are being made that I swear you could walk outside and smell the savory seasonings wafting across America.
I read somebody’s blog who had made an oriental soup and commented that “it was the best soup she had ever had in her life”. Man, I’ve had so many good soups it would b a big job to pick one as being the “best I’ve ever had in my life”. This is one that I’m posting today would make it to the top ten, oh, probably even the top five. Googling Ajiaco took me to Wikipedia which tells us it’s usually made with three different varieties of Columbian potatoes and can be garnished with a chunk of corn on the cob. I’ve had this recipe for such a long time, and my database doesn’t tell me where I found it, so I can’t give credit where credit is due.
It’s pretty simple. I think what makes it so doggone good is the use of the rotisserie chicken. I removed a lot of the skin, but did leave a few chunks in just for that added flavor. I also like to simmer this soup with some of the larger bones in, removing them at the end. Add a dollop of “Better than Bouillon” and you’ve got a wonderful tasting broth.
After the soup is dished up, add in a swirl of heavy whipping cream and here’s where the real party starts…The toppings add all the excitement and move this simple soup right up into the excellent category. Cilantro, avocados and drumroll please for capers. A big delicious wow.
Ajiaco (Columbian chicken and potato stew)
Chicken, whole — roasted
1 1/4 tsp salt
1 1/2 tsp pepper
1 large onion — finely chopped
2 tsp dried oregano
4 medium potatoes — peeled and cubed
6 cups chicken broth (I used water and a huge dollop of Better Than Bouillon)
Heavy cream (Mexican Crema even better)
Capers — drained
Avocados — cubed
1. In a Dutch oven, saute onion in small amount of olive oil. Add chicken pieces, chicken broth three cubed potatoes. Simmer until potatoes are tender. Grate one potato into soup mixture, simmer until tender.
2. Dish up the soup, swirl in the cream and sprinkle on toppings.