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chicken breasts garlic yellow potatoes corn potatoes scallions cilantro guascas heavy cream capers avocados
Viewed: 40 - Published at: 8 years agoIngredients
- 2 x chicken breasts garlic and onion chicken stock
- 12 sm yellow potatoes, cut in halves
- 2 x ears of corn, cut in halves
- 8 med potatoes, peeled and cut into 5mm slices
- 1 bn scallions
- 1 bn cilantro
- 8 tsp guascas
- 1 c. heavy cream
- 2 tsp capers, liquid removed
- 2 x avocados, peeled, pitted and thinly sliced salt
Method
- The night before marinate the chicken breasts with garlic, onion and salt.
- In a heavy 4-liter casserole, put the breasts, add in water, cover and cook till the chicken is tender.
- Transfer the chicken to a platter.
- Remove the skin from the chicken and throw away.
- Cut the chicken breasts into strips.
- Cook the yellow potatoes in the casserole with the chicken stock till they start to disintegrate.
- Add in more chicken stock to taste.
- At this point the soup should be thick and fairly smooth.
- Add in 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 Tablespoons of cream and 1 teaspoon of minced capers on each bowl.
- Float the sliced avocado on top.
- Serves 4.
- Note: You definitively have to use guascas if you want to call your soup Ajiaco.
- It's not easy to get them out of Colombia, but they give this soup its characteristic flavor.
- Francisco Uribe wrote "Ajiacos a traves del mundo" that is the most comprehensive description of this herb I've read so far.
