AJIACO (BOGOTA'S CHICKEN AND POTATO SOUP)
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Contents |
Description
Ingredients
- 2 Chicken Breasts
- Garlic and Onion
- Salt
- water
- 12 small yellow Potatoes, cut in halves
- Chicken Stock
- 8 medium Potatoes, peeled and cut into 5mm slices
- 2 ears of Corn, cut in halves
- 1 bunch Scallions
- 1 bunch Cilantro
- 8 Tbsp guascas
- 1 cups of Heavy Cream, divided
- 2 Tbsp capers, drained
- 2 avocados, peeled, pitted and thinly sliced
Directions
- Marinate the Chicken breasts with garlic, Onion and salt.
- Put the breasts, add water, cover and Cook .
- 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 .
- Add more chicken stock to taste.
- Add the potatoes, corn, the bunch of scallions, the bunch of Cilantro, and the guascas.
- Simmer.
- Stir in the cream reserving 3 Tbsp. for garnish.
- Serve the Chicken on soup bowls and pour the soup into the bowls.
- Pour 3 Tbsp. of cream and 1 tsp. of chopped capers on each bowl.
- Float the sliced avocado on top.
