Ajiaco, A Columbian Chicken Stew with Potatoes. Add capers, avocado and cilantro and the layer of flavors are fabulous.
Plain and simple… we all love soups. 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.
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.
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.
- 1 large onion chopped
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 whole rotisserie chicken
- 4 medium potatoes peeled and cubed
- 1 1/4 tsp salt
- 1 1/2 tsp pepper
- 2 tsp dried oregano
- Heavy cream Mexican Crema even better
- Capers drained
- Avocado chopped
In a Dutch oven, saute onion in small amount of olive oil. Remove most of the skin from the chicken and remove from bones. Keep a couple of the large bones for the soup and remove later. It will add more flavor. Add chicken pieces, chicken broth and three cubed potatoes. Add spices and simmer until potatoes are tender. Grate one potato into soup mixture, simmer until tender.
Dish up the soup, swirl in the cream and sprinkle on cilanro, capers and avocados.
Love those brothy chicken soups? How about Julia Child’s:
Ajiaco, Columbian Chicken Potato Stew …It’s What’s For Dinner