Colombian Chicken Hot Pot (Ajiaco)

Jun 08, 2023June 8, 20230 1
Authentic Colombian Chicken Hot Pot Recipe (Ajiaco)
in Main

Prep

30 min

Cook

120 min

Ready In

150 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 1/2 lbs whole chickens
3 green onions ( scallions )
2 bay leaves
6 sprigs fresh cilantro ( coriander , see NOTE )
6 whole black peppercorns
water , to cover
1 1/2 lbs russet potatoes ( yuca ) or 1 1/2 lbs cassava , peeled and cut into 1/2 inch dice ( yuca )
1 1/2 lbs yukon gold potatoes , peeled and cut into 1/2 inch dice
1 1/2 lbs baby new potatoes or 1 1/2 lbs small red potatoes
2 corn cobs , cut crosswise into 4 pieces
salt
1 egg , hard boiled
1 large ripe avocado
1 green onion , finely chopped
1 tablespoon fresh cilantro , chopped
1 fresh green chilies or 1 jalapeno pepper , seeded and minced
salt
capers
sour cream

Nutrision Information

Servings Per Recipe
8
Calories
380
Sugar
4g
Fat
13g
The Ajiaco soup is a popular dish in the Colombian region, where it originated. The dish has many variations, but the core ingredients remain the same - shredded chicken, potatoes, and yuca. The corn cobs and fresh herbs add an additional layer of flavor to the soup. The soup is often served with rice and avocado on the side and is a staple in many Colombian households. A large pot of the soup can feed a crowd, making it perfect to serve at family gatherings or events. The soup is hearty and filling, but also provides many nutritional benefits, making it a go-to meal option.

Instructions

1.In a large pot, place the whole chickens along with the green onions, bay leaves, cilantro, black peppercorns, and enough water to cover the chicken. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer for 20 minutes.
2.Remove the chicken from the pot and let cool. Once cool, shred the chicken and discard the bones and skin.
3.Add the diced russet potatoes and yuca to the pot and continue to simmer for 30 minutes, or until the potatoes are soft and partially dissolved.
4.Add the diced yukon gold potatoes and baby new potatoes and continue to simmer for another 20 minutes, or until all the potatoes are very soft and the broth has thickened.
5.Add the corn pieces and salt to the pot and cook for another 5 minutes.
6.Serve the hot pot soup with the shredded chicken, a slice of hard-boiled egg, sliced avocado, chopped green onion, fresh cilantro, and minced chili. Top with capers and a dollop of sour cream. Enjoy!

PROS

This hearty soup is the perfect comfort food for chilly weather.
The flavorful broth and tender potatoes are substantial and satisfying.

The addition of fresh avocado and cilantro adds a fresh and tasty element to the soup.

A large pot can feed a crowd, making it perfect for gatherings or meal prep.

CONS

The prep time for the dish is on the longer side, so it requires some patience to prepare.

Some of the ingredients may not be easily available in all regions, such as yuca or fresh chilies.

HEALTH & BENEFITS

This soup is a great source of potassium, with the potatoes and yuca providing a significant amount of the important mineral.
The soup is also high in protein due to the chicken. Shredded chicken can be substituted with beans or tofu to make the soup vegetarian friendly.
The broth of the soup is flavorful and low in fat.

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