Ajiaco (Colombian Potato and Chicken Soup) | Kenji's Cooking Show

Nice getting aquainted with your channel. This was a lovely and entertaining video. I was very impressed with your knowledge and even more so when I found out you're not Colombian yourself. I live in Sweden and it's probably going to be difficult to find the different potatoes and the mazorca here but I won't give up. Really miss the Colombian cuisine here.

Thank you for this video! I enjoyed learning how to make the soup and you are very good at explaing things and making viewrs feel at home!

Great explanation..you make it look very easy....just a tip from a local, in order to get the same texture just add the potatoes by hardness, meaning the harder ones first and the softer ones at the end ( Red, then Rossettes and the Yellow ones last, or whatever your experience tells you).Time between each batch should be around 20-30 minutes. Try making some Lomo al Trapo (look it up or ask your wife), Bogotá people love it and use to make it by a fire place in a party dinner and it is so quick and easy but nevertheless so tasty.

from romancing in the stones, i thought the author was trying to highlight how dangerous columbia is, where people used their guns to open the door. then they appear to think that this is perfectly normal.. Thats the message i got from that particular movie. I love columbian food, thank you for the recipe

Just a heads up bro onions are extremely toxic for dogs and cats.

Looks delicious! (Although I’ll certainly choose brands other than Goya Foods.)

Hey Kenji - now that you live in Seattle, there's a great potato farmer at the Ballard Farmer's Market who has a lot of varieties. I haven't checked for criolla but every other time a recipe has called for a particular variety of potato, I've been able to find it there.

where did you get the bowls?

Hey man! Just wanted to say that you really do know Colombia. Your explanation isn't just a run of the mill affair. I can tell you took the time to travel, explore, and most importantly understand the culture. Awesome job

Any Colombian non-binary folx?

I didn't know your wife is Colombian, now makes a lot of sense, thanks for also sharing our food!

Un saludo desde Shanghai!

Up here in the frozen north, Galinsoga (quickweed, gallant soldier, potato weed) grows as a weed in gardens everywhere, most gardeners pull it, and have no idea what they are missing. Our local potato, ham, and corn soup (Sort of like an Ajiaco nortamericano) benefits a lot from the addition of the plant to the pot.

Aw how come Hamon didn’t get any chicken:(

dude you're my hero! also you need Totuma for your soup bowl and spoon

Married a colombiana!! 🇨🇴❤️❤️❤️❤️❤️❤️

In Chile, Ajiaco is a soup made with leftovers from a barbecue (beef). Onions, potatoes and some white wine.

Encanto soup


Encanto soup

I tried snapping, but it don’t work. Is something wrong with my stove?

Anyone else here hate corn? I can't handle it. I know it's loved but I can't stomach it. UGH.

My preschooler has been begging me to make “the soup with the corn from Encanto”, so I am very glad to find this recipe AND especially that you included substitutes for some of the Andean ingredients. We get a lot of different types of potatoes in the Netherlands, but not all of the ones traditionally used in the Colombian kitchen 😅 (I will also have to translate those US types of potatoes to our local varieties, but we live and learn 👍)

I think if you wash the starch out of it too quickly it never softens because there is nothing to gelatinize.

I love ya J.

Thank you for all you do.

Pretty sure this was the dish at the proposal dinner table scene in Encanto. Recognized it from watching this video

The Meijer by me must be amazing relative to the rest of the country's supermarkets. We always have fingerling, tiny yellow and red, and other weird potatoes, weird alt alliums and root vegetables.

Absolutely a great video. I'm Colombian and from Bogota, and applaud you.

If american sweet corn is anything like canadian peaches and cream...half an hour seems like overkill. 5 minutes, max.

Two precisions: We ussually serve this soup with a serving of rice alongside and to garnish the ajiaco, we use plain cream, not suero or sourcream.
Everything else was magnificent. I loved it! And the fact that you found guascas was amazing, this soup doesn't taste the same with out them.

Hah! I had that weed growing in my yard

Could you substitute chicken and chicken broth with beef broth if you wanted to go with a more beefy flavor? just personally i get sick of chicken

lol the thumbnail makes this look like itty bitty mini tiny miniature food

Y’all. Guascas (Galinsoga parviflora) is readily found on many agricultural fields. Get friendly with some farmers and you can get some delicious weeds for free!!

wow.. I have to try this out!!! Thanks for an excellent video as always.. love this channel!

That looks amazing.

HE'S USING THE TIME STONE! HE'S USING THE TIME STONE!!!!!

I recently moved to Seattle and later this summer will have an apartment where I have the opportunity to outfit the kitchen of my dreams. I do not have access to a gas so I am planning on doing an induction range and I wondered what your thoughts were about that? I see that your new kitchen does have gas and that is what I have cooked on for a long time but that will not be a possibility anymore.

Hi!
Just came here from a reddit post, and Im a guy from Colombia who happens to absolutely love cooking, and ajiaco is something our family has made since a long time ago, so if you want some tips/comments just hit me up!
BTW, great job! looks delicious!
hint #1: dont mix the pastusa/sabanera potatos. each kind of potato goes in the pot at different times, and each one gets sliced in a different way, also you want to peel them, keep them whole and let them sit in water for 15sh minutes, then slice or dice.
hint#2: do not use chicken broth, put in a couple wings or legs, and just water, salt and some pepper. keep it boiling for a long time, replenish water as needed, you want a lot of chicken flavor, then you add the breast(breast is usually taken out before serving, pulled like pulled pork, and served over the soup, but evryone gets a leg/wing) cilantro is higly recommended, but bay leaves not at all.
hint3# "papa criolla goes in first, you may cut it in halves, or slices depending on the size, you want them to dissolve, this will give the "body" to your soup, so the smaller you cut it, the faster it will dissolve, keep the heat on low here... also, if you get ahold of cummins, well yeah go crazy on them, every damn colombian dish relies on cummins, whole or powdered is ok, but for ajiaco powdered is better.
hint#4, I guess we should just chat up!

I loved this dish. I would have never known about it if it wasn’t for this video. This one was very very good. My grandma enjoyed it a lot. Thanks Kenji!

whens the colombian empanada and aji video coming kenji i need it

Fuck goya i love kenji doe

Imagine not liking cilantro

I am currently studying for an exam and watching these videos is like therapy for me. Thanks Kenji!

Just made a version of Sudado de Pollo with thighs instead of drums. Always rewarding to cook my cultures food.

the goya boycott ended i'm guessing?

Thank you for sharing this delicious Colombian recipe. My only regret was that your dog was jonesing for those scraps of chicken skin that you threw away. 🤪🤪🤪

Not participating in the Goya boycott?

My local Latin market has frozen packs with all the ingredients including guasca leaves - just add stock, chicken, and toppings. It is from abuela Emilia (Ajiaco Santaferiño mix)

I love watching your video's Kenji!! Hey this may help you out later on... if you let that chicken breast cool a bit you can shred it sooooo much easier. Much love brother keep it up.

Very happy to see you prepare colombian dishes! You should try making “Lomo al trapo” next time, though it is kind of dependent on a chimney for its traditional preparation

Thank for sharing. Your channel speaks to my inner wanna be cook. I especially appreciate the story behind the dishes. That’s what it’s all about! Considering I can’t travel to the people and cultures I wish I could, I try to create authentic replicas at home. It’s my favorite part of food. Thanks again!!