Ajiaco Soup

ajiaco_soup

Peruvian cuisine is famous all-over the world for its distinctive, bold flavors and unique ingredients. One such dish that has gained immense popularity in recent years is Ajiaco soup. This hearty soup is a staple of Peruvian cuisine, especially in the highlands of the Andes, where it is often consumed as a midday meal to warm up the body in the chilly mountain climate.

Ajiaco soup is a traditional Peruvian soup that is made using a variety of Andean potatoes, corn, chicken or pork, and various aromatic herbs and spices. The soup is thick and creamy, owing to the use of indigenous potatoes that are starchy and flavorful, and the addition of milk or cream. What sets Ajiaco apart from other potato soups is the blend of chilies and herbs that lends a fiery kick and a distinct earthy aroma to the soup, making it an unforgettable culinary experience.

The word Ajiaco has its roots in the Peruvian dialect of Quechua, which means a “mixture.” The soup is aptly named as it is a fascinating mix of flavors, textures, and aromas that come together to create a wholesome and comforting meal. In Peru, the soup is a favorite among locals and tourists alike, and different regions have their variations of this dish, depending on the availability of ingredients and local cooking customs.

The recipe for Ajiaco soup has evolved over time, and today, there are several variations to this dish. The core ingredients, however, remain the same, and the soup always contains a unique blend of potatoes that give it its distinct texture and flavor.

To prepare Ajiaco soup, you will require a blend of Peruvian potatoes, including yellow, red, and purple potatoes, that are readily available in local markets or specialty food stores. These potatoes have a delicate flavor and are rich in essential nutrients that make them an ideal ingredient for soup. Along with the potatoes, the soup also includes corn on the cob, a protein source such as chicken or pork, and a blend of aromatic herbs and spices. The star ingredient of the soup, however, is the Aji chili, which is an essential ingredient in Peruvian cuisine. Aji peppers come in various varieties, ranging from mild to fiery hot, and the type of chili used determines the heat level of the soup.

To prepare the soup, the potatoes are cooked in a broth made using chicken or pork, and the corn is added later to infuse the soup with flavor. The chicken or pork is then added later along with the blend of aromatic herbs and spices, including garlic, cumin, oregano, and cilantro. The soup is finished with a rich and creamy milk or cream to give it a velvety finish.

Ajiaco soup is a comforting and nutritious meal that is perfect for chilly winter evenings. The soup is filling and satisfying, owing to the blend of carbs and proteins in it. The unique blend of potatoes and chilies gives the soup its distinct flavor, and the soup’s fragrance will transport you to the highlands of Peru. Ajiaco soup is a must-try for anyone who wants to experience traditional Peruvian cuisine and is sure to leave you satisfied and satiated.

Ingredients:

  • 2 lbs. bone-in chicken thighs or breast
  • 2 ears of corn, husked and cut into thirds
  • 1 lb. yukon gold potatoes, peeled and quartered
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 tbsp. olive oil
  • 1/4 cup aji amarillo paste
  • 6 cups chicken broth
  • 1/2 cup evaporated milk
  • 1/2 cup queso fresco, crumbled
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnish

Directions:

  1. In a large pot, heat the olive oil on medium-high heat. Add the chicken and cook for about 10 minutes or until golden brown.

  2. Remove the chicken from the pot and set aside. In the same pot, add the onion and garlic and sauté until softened.

  3. Add the aji amarillo paste and stir well. Cook for about 2 minutes.

  4. Add the chicken broth, corn and potatoes. Bring to a boil and reduce heat to a simmer.

  5. Add the chicken back to the pot and let simmer for about 30 minutes or until the potatoes are tender.

  6. Remove the chicken from the pot and shred the meat off the bones.

  7. Add the evaporated milk to the pot and stir well. Add the shredded chicken back to the pot.

  8. Season with salt and pepper to taste.

  9. Serve hot and sprinkle with crumbled queso fresco and cilantro. Enjoy!