AJIACO (BOGOTA CHICKEN AND POTATO SOUP)

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AJIACO (BOGOTA CHICKEN AND POTATO SOUP)

AJIACO (BOGOTA CHICKEN AND POTATO SOUP). Alimento Base: Chicken, The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the chicken breasts, add water, cover and cook until the chicken is tender....
Tiempo de preparación 1 h 20 min
Tiempo total 1 h 20 min
Plato Chicken
Cocina Colombia
Raciones 4 comensales

Ingredientes
  

  • 2 chicken breasts
  • Garlic and onion
  • Chicken stock
  • 12 small yellow potatoes cut in halves
  • 2 ears of corn cut in halves
  • 8 medium potatoes peeled and cut into 5mm slices
  • 1 bunch scallions
  • 1 bunch cilantro
  • 8 tsp guascas a herb, Galinsoga parviflora, known as “gallant soldiers” in English
  • 1 cup heavy cream
  • 2 tsp capers drained
  • 2 avocados peeled, pitted and thinly sliced
  • Salt

Elaboración paso a paso
 

  • Preparation
  • The night before marinate the chicken breasts with garlic, onion and salt.
  • In a heavy 4-liter casserole, put the chicken breasts, add water, cover and cook until the chicken is tender.
  • Transfer the chicken to a platter.
  • 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 bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn.
  • When cooked remove the bunch of cilantro and the bunch of scallions.
  • Serve the chicken on soup bowls and pour the soup into the bowls.
  • Pour 3 tsp of cream and 1 tsp of chopped capers on each bowl.
  • Float the sliced avocado on top.