Ajiaco is a soup found in both South America and Cuba. Its name is derived from the word “”aji”” (meaning “”chili””),
originally tracing back to the Otomanguean languages of the indigenous peoples who have been a major part of
present-day Mexico for about 7,000 years. Currently, aji chili refers to a specific chili popular in South America
(Capsicum baccatum), also known across the Caribbean as the “”bishop’s crown”” chili. This aji chili forms the
flavor base of the soup, providing a subtle strength and unexpected spiciness.Another characteristic element of this dish is potatoes. Potatoes originated around 10,000 years ago in the Andes
region of present-day Peru, Bolivia, and Ecuador, where it’s estimated there are over 4,000 native varieties of
potatoes. This dish traditionally uses various types of potatoes, reflecting the diversity of potatoes available in
South America.This recipe is based on the Colombian version of ajiaco, which always includes chicken, corn, potatoes, and of
course, aji chili. Like chili and potatoes, corn is also native to the Americas. The Colombian version is also
flavored with leaves of guascas, a plant from the Asteraceae family native to South America. If you can’t find these
dried leaves at your local international market, they can easily be found online.
Ingredients (For 4 servings)
Ingredients
Ingredients
Amount
**Aji Paste:**
medium onion, coarsely chopped
1/4 (about 1/4 cup)
medium tomato, coarsely chopped
1/2 (about 1/4 cup)
aji chili external link or other hot chili (serrano, jalapeño, etc.), stems, seeds, and ribs removed
Note: If crema de leche is not available, you can create a similar profile by mixing equal parts of heavy cream and whole milk sour cream.
Instructions
Place all the aji paste ingredients in a blender and blend on high speed until uniform, adding a small amount of
water if necessary to aid the blending process. Store in the refrigerator.
In a pot, add the chicken, half of the green onions, garlic, salt, peppercorns, and bay leaf, and add enough
water to cover the chicken by about an inch. Bring to a boil over high heat, then reduce to medium heat,
skimming off any foam that rises, and simmer for about 45 minutes until the chicken begins to fall off the bone.
Using tongs or a slotted spoon, remove the chicken and cover loosely. Strain the simmering liquid through a fine
mesh sieve into another container, discarding the solids, and wipe the pot clean. Return the pot to the stove,
heat the olive oil over medium heat. Add the aji sauce and sauté for about 3 minutes until the liquid evaporates
and the oil separates from the ingredients. Add the strained simmering liquid and potatoes, and enough water to
just cover the potatoes. Bring to a simmer over medium heat, then reduce to medium-low and cook for about 13
minutes until the potatoes are just tender. While the potatoes cook, remove the chicken from the bones and shred
into bite-sized pieces.
Using a slotted spoon, remove about half of the russet potatoes to a bowl. Mash the potatoes and return them to
the pot to thicken the soup, then add the corn. Cook for about 5 minutes until the corn is heated through. Add
the chicken and the remaining green onions, and cook for about 1 minute until the chicken is warmed and the
green onions are bright green. Remove from heat, adjust the seasoning with salt to taste, and serve with capers,
freshly chopped cilantro, avocado slices, and crema de leche.
