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Ajiaco




Source of Recipe


the web


Recipe Introduction


Bogota's Chicken and Potato Soup


List of Ingredients




2 chicken breasts with skin
1 teaspoon chopped garlic
1 bunch scallions, chopped, divided

3-5 tablespoons chopped white onion
Salt
Water
12 small yellow potatoes, cut in halves

1-2 cups chicken stock, if needed
1 bunch cilantro, leaves chopped
8 medium red potatoes, peeled and sliced
1 cup guascas, chopped (optional)
2 ears of corn, cut in halves

1 1/2 cups heavy cream
2 tablespoons capers, drained
2 avocados, peeled, pitted and thinly sliced

Recipe



The night before: Rub the chicken breasts with garlic, 3 tablespoons of the scallions, the onion and salt. Put in a resealable bag and refrigerate over night.

When ready to cook: Place the chicken in a heavy soup kettle, add water to cover and cook over medium heat until chicken is tender, 30-40 minutes. Transfer the chicken to a platter. Remove the skin and discard. Cut the meat into strips.

Add the yellow potatoes to the stock and cook until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the remaining scallions, cilantro, sliced red potatoes, guascas, if using, and corn. When cooked remove the cilantro and scallions.

To serve, top each bowl of soup with 3 tablespoons of cream and 1 teaspoon of chopped capers. Float the sliced avocado on top.

Serves four.