cateory: courses
Ajiaco bogotano
Reviews: 198
Ingredients:
- 1 (3 pound) chicken, cut into small pieces
- 1 avocado, peeled, pitted and thinly sliced or cubed
- 1 bay leaf
- 1 cup plus 2 tablespoons heavy cream
- 1 large onion, peeled and halved
- 1 pound tiny boiling potatoes, peeled and halved
- 1 tablespoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground cumin
- 1/8 teaspoon thyme
- 2 quarts cold water
- 2 tablespoons capers, drained and rinsed in cold water
- 4 medium potatoes, peeled and halved
- 5 ears corn, cut into 2-inch rounds.
How to make
Ajiaco bogotano
Ajiaco bogotano
- In a heavy 5-quart pot, combine the chicken and water.
- Bring to a boil over high heat, skimming off the scum that rises to the surface.
- Add the onion, bay leaf, cumin, thyme, salt and pepper.
- Reduce the heat to low; cover and cook for about 30 minutes or until the chicken is tender.
- Transfer the chicken to a platter.
- Remove the onion and strain the stock through a fine sieve.
- Remove the skin from the chicken and discard. But the chicken meat into strips.
- Return the strained stock in the pot to a boil over moderate heat; add the potatoes.
- Cover and cook for 30 minutes or until the potatoes are soft.
- Mash them against the side of the pan until the soup is thick and fairly smooth.
- Add the corn and chicken and simmer uncovered for 5 to 10 minutes, depending on the tenderness of the corn.
- To serve, pour 3 tablespoons of cream and 1 teaspoon of capers into each of 6 deep soup bowls.
- Ladle the soup into the bowls and float the avocado on top.
- Enjoy Ajiaco bogotano!
Comments for
Ajiaco bogotano
Ajiaco bogotano
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