Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, ajiaco | chicken creamy soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Serve the ajiaco: Put the avocados, sour cream or creme fraiche, capers and cilantro leaves in small bowls and set them on the table along with the bowls of shredded chicken and the aji. Reheat the soup if necessay and ladle it into large soup bowls, putting a quater ear of corn in each bowl. In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Colombian ajiaco, is a comforting chicken and potato soup served with avocado, cilantro, cream, and capers.
Ajiaco
To begin with this recipe, we have to prepare a few components. You can have ajiaco | chicken creamy soup using 18 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Ajiaco | Chicken Creamy Soup:
- Get 3 pounds chicken breast
- Take 3 teaspoons vegetable oil
- Get 3 minced garlic cloves
- Prepare 1/2 chopped medium onion
- Get 10 "papa criollas" (petite)
- Make ready 3 Yukon gold potates or "papa amarilla", peeled & cut in 4
- Make ready 2 Russet or white potatoes, peeled & cut in 4
- Make ready 5 fresh corns, cut in 2 pieces
- Get 1/2 cup chopped cilantro
- Prepare 1/2 cup guascas
- Get 1 bunch scallions, chopped
- Get 10 cups chicken broth
- Prepare 5 cups water
- Take 1 teaspoon a dried oregano
- Get 1 cup heavy cream
- Make ready 1/2 cup capers
- Get 3 avocados (optional)
- Get to taste Salt and black pepper
Our authentic Cuban Chicken Soup recipe is quick and easy to make, ready to serve in under an hour. You'll love spooning through a bowl of homemade Ajiaco Cubano featuring flavourful onions, garlic. In a large skillet, heat oil over medium high heat. Add yuca, pumpkin, potatoes, malanga, boniato, plantains.
Instructions to make Ajiaco | Chicken Creamy Soup:
- 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.
- 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.
- 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.
In a large skillet, heat oil over medium high heat. Add yuca, pumpkin, potatoes, malanga, boniato, plantains. Ajiaco (the Spanish name) is thickened with potatoes and corn and has plenty of tender shredded chicken. This is a hearty soup, verging on stew. The broth is rich and creamy but without any cream!
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