No ImageColombian Chicken Soup

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  1. Sonia

    Although this sounds like a delicious soup, it does not sound like Ajiaco at all!! No cumin, no bay leaves, no aji, no chicken feet, no cilantro, no yuca, no plantain.This sounds more like a Sancocho, another typical Colombian soup. Although you won’t be eating Ajiaco, I am sure you will enjoy this recipe.

  2. Jen

    I am originally from Bogota, where Ajiaco is from. Ajiaco is made with different types of potatoes, and arracacha, which is a something between a yellowpotato and yuca. This is the thing that thickens the soup, you don’t put yuca in Ajiaco, that just sounds totally wrong, and you don’t put the plantain in the soup, you may serve it as aside, fried with some rice and avocado, but NEVER in the soup. Then you serve it with heavy cream and capers. I dont know why people are talking about chicken feet, is not the feet, is the drums and thighs what you use for the soup. And you NEVER EVER, put aji in the soup. You can find dried guascas in the US now, they don’t give the same flavor as the fresh ones, but no cumin or bay leaves will ever come close to the flavor that the guascas give.

  3. Heather

    We came across the real thing in Pasto, Columbia. Usually served on Sundays. Every cook makes the salsa differently though.

    Here is a pic of how it really looks: http://www.shiftyfeet.com/shiftyfeet/2011/05/the-search-is-over.html

  4. Marsh

    I lived in Colombia for 4 years and NEVER saw chicken feet in any soup. Not in Bogota or Cartagena. Ajiaco is by far my favorite. Amazing soup especially with the creme and capers added and fresh avacados or even bananas sliced in for a bit of sweetness to go with the salty taste. I thought bananas in the soup sounded strange until I tried it and found it a delightful surprise.
    Best soup and great for a cold rainy day. I guess that is why it is so popular because there are so many cold rainy days in Bogota. Warms the body and the soul.

  5. alicia

    I just made this last night and it was delicious! I wasn’t going to puree the soup base, but I ended up doing that to about 80% of it because it was sort of lumpy looking. Glad I did since it ended up with a smoother/silkier looking texture. Instead of corn on the cob I added 1 cup of frozen corn after the soup was done. Do you have any tricks on how to chop corn on the cob into 1-2 inch pieces?

    We just cut the corn segments with a sharp, heavy chef’s knife. ~Elise

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