Ajiaco – Columbian Potato and Chicken Stew

 

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 Potato and Chicken Stew
 
Easy and Delicious
Author:
Recipe type: Soup
Ingredients
  • 1 whole chicken, roasted
  • 1¼ tsp salt
  • 1½ 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)
  • Accompaniments:
  • Cilantro
  • Heavy cream (Mexican Crema even better)
  • Capers -- drained
  • Avocados -- cubed
Instructions
  1. In a Dutch oven, saute onion in small amount of olive oil. Add chicken pieces, chicken broth and 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.

 

Columbian Chicken and Potato Stew…It’s What’s For Dinner

 

On this day..

Related Posts Plugin for WordPress, Blogger...

Post to Twitter

Comments

  1. says

    My oh My. Sold. My daughter would be as well. She is my guniea pig when it comes to new foods but she loves avocado and cilantro. I am hesitant on the capers but I will try it if you say so. Another good blog to read when I want to cook something new. Thanks!

  2. says

    This sounds really good, girl! I’m loving the rotisserie chicken and all the delicious toppers. I never would have thought of capers, but I know your cooking well enough to know it’s probably amazing tasting. Also, I’m glad to see you use the ‘Better Than Bouillon’ too – it makes life easier doesn’t it? Great post!

  3. says

    I’m with you, Lea Ann. I love, love, love a good bowl of soup. This looks so simple and I like the freshness of the toppings. I probably would have flipped right past this recipe if I saw it in a cookbook, but I trust your recommendation. I’m going to Costco today and a chicken is on my list.

  4. says

    Mmmmm… I love soup! And this one sounds so easy! The weather is just starting to cool here. I’ll have to put this one at the top of the ‘must try now’ list.

  5. says

    I’d be hard pressed to name my favorite too, Lea Ann. But as long as there is homemade chicken broth at the base, just about anything will give me comfort.

    Your recipe looks lovely…I’ve never used Better Than Bouillon. I’ll look into it ASAP.

  6. says

    This is my kind of soup. I love the shorcuts. Nothing wrong with a little help. It looks stunning in the bowl. This is on my “to-make” list. Thanks for stopping by my blog.

  7. says

    This looks like a wonderful soup. It must be a real winner to make your top 5 best soups ever! I’ve never heard of ajiaco…definitely one to try.

  8. says

    I love using roasted chickens from the local grocery. It’s such a time saver, and the flavor is fantastic. I make stock out of what’s left. I agree. Fantastic toppings!

  9. says

    This soup sounds delicious with the roasted chicken in there. I always keep the chicken carcass after I carve out all the meat from the rotisserie chicken. Makes delicious stock. Love the toppings too.

    • says

      ok, since I can’t come up with anything devilishly clever, how about a local hot sauce. Last time it was bbq sauce.

      I’ve got such a good one, I almost hope Broncos loose…but not really. :-)

      L.A.

  10. says

    I am just like you. I don’t know if I could ever pick my most favorite soup, I like so many.

    This is another soup, no doubt that I would enjoy. It’s hearty and satisfying. Love it.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge