ajiaco

Ajiaco is a traditional, hearty Colombian soup recipe of chicken, potatoes, corn and a unique herb that gives the soup its special flavor. A filling gluten-free one pot meal, this ajiaco recipe is served with avocado, rice, capers, and cream.

Colombian Ajiaco Recipe

(boneless chicken breasts)

corn

papas criollas (or fingerling or baby potatoes)

potatoes

guascas

scallions (sliced)

garlic

cilantro (finely diced, plus more for serving)

Salt and pepper (to taste)

rice (for serving)

heavy cream (for serving (optional))

capers (for serving)

avocados (for serving)

In a large pot, place chicken and 10 cups of water. Bring to a boil, then reduce heat to medium and simmer for 30 mins. Remove chicken from pot and set aside. Once cooled, shred the chicken into small strips.

To the pot with chicken broth, add corn, three different types of potatoes and the guascas, scallions, garlic cloves and cilantro. Cook for 30 minutes. Some of the potatoes should have dissolved and thickened the soup; if this hasn't happened yet, continue cooking. Season with salt and pepper.

Return shredded chicken to the pot.

Serve the Ajiaco hot, with rice, capers, avocados, cilantro and heavy cream on the side.

this elegant butternut squash wild rice with walnuts and pomegranate seeds is the perfect vegetarian main or side dish for thanksgiving or rosh hashana.

Butternut Squash Wild Rice Pilaf with Pomegranate Seeds and Walnuts

butternut squash

salt

pepper

rice

water

bay leaf

purple onions (sliced)

walnuts (chopped)

pomegranate molasses (or balsamic vinegar)

olive oil

lemon juice

honey

mint stems (diced finely)

pomegranate seeds

Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.

Transfer cubed butternut squash to baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix to combine.

Roast in 450 F oven for 35 minutes, until the butternut squash is tender and browned around the edges. Remove from the oven and allow to cool.

Roast butternut squash

While squash is baking, prepare rice: combine wild rice blend, water and bay leaf in a saucepan. Cook according to package instructions (wild rice takes long to cook - about 45-50 mins).

Cook wild rice

Preheat 4 tablespoons of oil in a large pan. Add purple onion slices, and cook for 5 minutes. Add walnuts and cook for an additional 2 minutes. Optional: add pomegranate molasses or balsamic vinegar, and stir to combine. Remove from heat and set aside.

Saute onions and walnuts

Mix dressing: combine 2 tablespoons of olive oil, lemon juice and honey in a jar. Season with salt and pepper, to taste. Shake to emulsify.

Make honey vinaigrette

In a large bowl, combine wild rice, roasted butternut squash, onions, nuts and diced mint. Season with dressing and stir well to combine.

Transfer butternut squash wild rice mixture to serving platter. Top with pomegranate seeds. Serve immediately.

Mix wild rice pilaf

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Colombian Ajiaco Recipe

Butternut Squash Wild Rice Pilaf wi...

Top 2 ajiaco recipes from across the web

The most viewed ajiaco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Colombian Ajiaco Recipe

Butternut Squash Wild Rice Pilaf wi...

The most viewed ajiaco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine