Additionally, ajiaco soup is really easy to make in any kitchen. In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. Saute onion, garlic for 5 minutes. There was something different about this soup, so I asked if there was a secret ingredient. Add the cumin, coriander and cook for 2 minutes. All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas.They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains around Bogotá.. Cubans make a stew version of ajiaco that includes beef, pork, chicken, and vegetables, and in Peru, this dish is a side dish of potatoes, garlic, chilies, and herbs. Our 5-hour Food and Cooking Tour in Bogotá teaches you how to prepare Ajiaco, and it all starts with a trip to a traditional Colombian market to pick out the fresh ingredients. It was a blustery winter night and she served a huge clay pot of Ajiaco, a traditional Colombian chicken soup. Traditionally, ajiaco is served with capers, cream, and avocado on the side. Ajiaco is the national dish of Colombia, a flavorful chicken and potato soup with the addition of herbs and corn. I’ve been actively searching for a good ajiaco … This thick soup is made with potatoes, shredded chicken, sweet corn, green onion, cilantro, and the local mountain herb called guascas. Eating Ajiaco is only half the fun. It doesn’t help that ajiaco is a pain in the butt to make: a good ajiaco bogotano apparently requires at least four or five hours of cooking time, which doesn’t exactly encourage restaurants to put the stuff on the menu. I’ve cleverly used radishes, cauliflower and chicken thighs, then added some ham hocks for flavor! Ajiaco is a dish that is eaten in Southern American countries, specifically in Colombia, Peru, and Chile. Ajiaco, ready to serve with white rice and fresh avocado Finally, once the potatoes and corn are cooked, you can pour some of the soup into bowls, add a healthy handful of the shredded chicken, and top it off with a drizzel of heavy cream. In a large skillet, heat oil over medium high heat. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. It basically consists of a broth or soup with chicken and a bunch of different vegetables. Some people like to eat it with additional sides like rice, plantain, yuca (cassava root), or even banana. Considered a poor man's dish in the past, Ajiaco must include three varieties of potatoes cooked together, abundant and inexpensive in Colombia. It’s also a great experience to see how it’s made. Ajiaco is a mash-up recipe made with a little bit of everything. This dish is really appealing because it’s served in traditional clay bowls. 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