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AJIACO (BOGOTA'S CHICKEN AND POTATO SOUP




Source of Recipe


the web


Recipe Introduction


Serves 4


List of Ingredients




2 chicken breasts
garlic and onion
salt
water
12 small yellow potatoes, cut in halves
chicken stock
8 medium potatoes, peeled and cut into 5mm slices
2 ears of corn, cut in halves
1 bunch scallions
1 bunch cilantro
8 Tbsp guascas*
1 cups of heavy cream, divided
2 Tbsp capers, drained
2 avocados, peeled, pitted and thinly sliced



Recipe



The night before marinate the chicken breasts with garlic, onion and salt.

In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter; reserve stock. Remove the skin from the chicken and discard. Cut the chicken breasts into strips.

Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth.

Add the potatoes, corn, the bunch of scallions, the bunch of cilantro, and the guascas. Simmer until corn and potatoes are cooked. When cooked remove the bunch of cilantro and the bunch of scallions. Stir in the cream reserving 3 Tbsp. for garnish.

Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 Tbsp. of cream and 1 tsp. of chopped capers on each bowl. Float the sliced avocado on top.

*You definitively have to use guascas if you want to call your soup Ajiaco. It's not easy to get them out of Colombia, but they give this soup its characteristic flavor. Francisco Uribe wrote "Ajiacos a traves del mundo" which is the most comprehensive description of this herb I've read so far.