• Prep Time
    75 Mins
  • Cook Time
    0 Mins
  • Total Time
    75 Mins
  • The base number of servings for this recipe is 4
    OK

    Ajiaco Bogotano

    The creamy and hearty ajiaco, a Colombian national dish, is a favorite during the holiday season. It is made with guascas, a native herb with a distinct flavor. (Look for it where Latin American and Andean foods are sold.)


    Ingredients
    3
    cloves
    garlic, minced
    1 3/4
    teaspoons
    salt
    1/4
    teaspoon
    freshly ground black pepper
    1 1/2
    pounds
    skinless bone-in chicken breasts
    3
    tablespoons
    butter or vegetable oil
    1
    small onion, finely chopped
    1
    celery stalk, coarsely chopped
    2
    small carrots (cut into 5 or 6 pieces each)
    1/2
    pound
    small yellow potatoes, peeled and cut into quarters
    1/2
    pound
    small red or purple potatoes, peeled and cut into quarters
    1/2
    pound
    white potatoes, peeled and cut into 1/4-inch-thick slices
    ear
    corn, cut into 4 or 5 pieces each
    5
    sprigs
    cilantro, coarsely chopped
    1
    tablespoon
    dried guascas
    1 1/2
    teaspoons
    or dried marjoram
    8
    tablespoons
    heavy cream
    4
    teaspoons
    capers
    avocado slices- (for serving)
    Directions
    Combine minced garlic, 1 ½ teaspoons salt, and the black pepper and rub mixture over chicken breasts. Refrigerate and allow marinating at least 1 hour, preferably overnight.
    In large, wide-bottomed saucepan or Dutch oven, heat butter over medium-high heat. Add chicken, onion, celery, and carrots and sauté several minutes, turning chicken breasts over, until lightly browned. Add 3 cups water and yellow and red potatoes. Cover and cook over medium-high heat for 45 minutes.
    Remove chicken and set aSide Dish to cool. Lightly smash some potato pieces against inSide Dish of pot. Add ½ cup water, white potatoes, corn, cilantro, guascas (or marjorma), and 1/4-teaspoon salt. Stir well and cover.
    Remove bone and cut chicken into 1/2-inch-thick strips, add to soup. Cook until sliced white potatoes easily break apart, 25 to 30 minutes.
    To serve, drizzle 1 to 2 tablespoons heavy cream and 1 teaspoon capers into each soup bowl. Ladle in the soup and top with avocado slices. Serve hot.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Soup

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