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Ajiaco Bogotano




Source of Recipe


the web


Recipe Introduction


Colombian Potato and Chicken Soup


List of Ingredients




1 onion, finely chopped
2 tbsp sunflower oil
1 garlic clove, crushed
1/2 tbsp dried thyme
4 boneless chicken breasts or 8 boneless chicken thighs
1 litre milk
1 litre water
450g red-skinned potatoes (such as Desirée), diced
450g white potatoes (such as King Edwards or Cara), diced
500g small new potatoes (such as Jersey Royals), scrubbed and thickly sliced
4 sweetcorn ears, husks and silky threads removed, cut into 5cm lengths
2 tbsp roughly chopped coriander
2 tbsp chopped parsley
salt and freshly ground black pepper

For the egg salad:
1 egg, hard-boiled and finely chopped
1 tbsp chopped parsley
1 tbsp chopped coriander
2 tbsp double cream or soured cream
salt and freshly ground black pepper

For the hot pepper sauce:
1 tbsp chopped coriander
1 tbsp chopped parsley
1 spring onion, chopped
1 fresh red or green chilli, deseeded and finely chopped
2 tbsp white wine vinegar
1 tbsp olive oil
salt
sugar

To serve:
5 tbsp capers
250ml soured cream or crème fraîche
2 ripe avocados



Recipe



1. Fry the onion gently in the oil in a large saucepan until tender, without
browning. Add the garlic and thyme and fry gently for about 1 more minute.

2. Raise the heat and add the chicken pieces. Fry until lightly browned.

3. Add the milk, water, all three types of potato, and salt and pepper. Bring to
the boil, and then reduce the heat and simmer, covered, for about 40 minutes.

4. Remove the chicken pieces with a perforated spoon and as soon as they are cool enough to handle, shred into small pieces.

5. Stir the soup with a wooden spoon to help the potatoes break down and
thicken the soup.

6. Add the sweetcorn and continue cooking over medium heat for another 10 minutes, stirring from time to time, until the sweetcorn is tender.

7. Add the herbs and shredded chicken, and cook for a final minute or
two. Taste and adjust seasoning.

8. While the soup is cooking prepare all the garnishes. To make the egg salad, mix all the ingredients and spoon into a small bowl.

9. To make the hot pepper sauce, mix the ingredients, adding salt and sugar to taste, and place in another small bowl.

10. Put the capers and cream in separate bowls. Just before serving, peel and slice the avocado and arrange on a plate. Put all of these in the centre of the
table.

11. Ladle the soup into deep bowls and encourage everyone to help themselves to the various garnishes.