Ajiaco Bogotano
Colombian Chicken and Potato Soup
Ajiaco is a soup that is popular in Colombia and Cuba. It's a
simple dish consisting of chicken and potatoes, and usually
includes garnishes that are added at the table. The name is
believed to derive from the Taino word for chile peppers, "aji."
There are many regional variations of the dish in Colombia,
and this is the version found in the capital city Bogota.
3 lbs (1350 g) chicken parts
2 quarts (2 L) water
1 large onion, peeled and halved
1 bay (laurel) leaf
1/8 tsp (1 ml) ground cumin
1/8 (1 ml) thyme
Salt and freshly ground pepper to taste
4 medium potatoes, peeled and halved
1 lb (450 g) tiny boiling potatoes, peeled and halved
3 ears of corn, cut into 2-inch (5 cm) pieces
2 avocados, peeled, pitted, and diced, for garnish
Sour cream for garnish
Capers, drained and rinsed, for garnish
Chopped scallions (spring onions) for garnish
Chopped cilantro (coriander leaves) for garnish
Combine the chicken and water in a large pot and bring to a
boil over high heat. Skim the scum off the surface of the water
and add the onion, bay leaf, cumin, thyme, salt, and pepper.
Reduce the heat and simmer covered until the chicken is
cooked, about 30 minutes. Transfer the chicken to a bowl.
Remove and discard the onion. Strain the soup through a
fine-mesh sieve and return to the pot. Add the 4 potatoes to
the pot and bring to a boil. Reduce the heat and simmer until
the potatoes are tender, then mash them against the side of
the pot with a spoon until the soup is thick and fairly smooth.
Remove and discard the skin from the chicken and strip the
meat from the bones. Cut the chicken meat into bite-size
pieces and add it to the pot. Add the tiny boiling potatoes and
corn and simmer until the potatoes are tender, 10 to 15 minutes.
Ladle the soup into serving bowls and serve with the garnishes
for the diners to add at the table.
Serves 6 to 8
Source : wwrecipes.com
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