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Ajiaco (Columbian Chicken Soup) Recipe

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This recipe for Ajiaco (Columbian Chicken Soup), by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Wenzel
Added: Wednesday, March 15, 2006


20 leaves of guascas (or substitute asparagus and cumin - see below)
4 chicken breasts, skinned and quartered
1 medium onion, cut into chunks
2 garlic cloves, quartered
1 medium yam, cut into 8 pieces
4 cups chicken stock or 4 bouillon cubes
6 scallions
10 sprigs fresh cilantro
2 medium potatoes, peeled and thinly sliced (preferably yellow)
2 ears corn, each cut into 4 pieces
3 tablespoons capers, drained
1 cup plain yogurt or heavy cream
1 avocado, peeled and sliced
Substitute: 2 to 3 stalks of asparagus, cooked, drained and pureed with 1/8 tsp. ground cumin

Put chicken breasts, onions, garlic, yam, and stock in a casserole; cover and cook over low heat for 30 minutes or until chicken is tender ; remove and save chicken pieces. Strain stock through a sieve: return strained stock to casserole.

De-bone and shred chicken. Add chicken, scallions, cilantro, potatoes, corn, and capers to stock; simmer, covered, for 10 minutes. Remove from heat: discard scallions and cilantro sprigs.

Serve in deep soup bowls accompanied by avocado and cream.

Personal Notes:
Personal Notes:
My neighbor, Ann Wenzel, introduced me to Ajiaco soup. A local Columbian coffee shop/restaurant makes the soup about once a month as a "special". The toppings of sour cream, capers, and avocados make a very exotic taste. Oh so good.




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