Recipe Archives->Mexican->Ajiaco 07

Colombian Ajiaco

1 whole skin-on bone-in chicken breast (approximately 750g)
1 liter chicken broth
1 onion, peeled
2 scallions (white part and first 2 cm of green)
2 carrots, peeled
4 cloves garlic, peeled
1 bay leaf
3 ml dried thyme
2 ml ground cumin
4 sprigs fresh cilantro
10 black peppercorns
5 ml tomato paste
1/2 kg small yellow potatoes, peeled
1/2 kg small purple potatoes, peeled
1/2 kg mashing potatoes, peeled and sliced 2 cm thickness
1 liter water
2 ml beef bullion granules
1/4 kg frozen peas
									
4 ears of corn, quartered lengthwise and cooked
10 ml whipping cream mixed with 10 ml creme fraiche
2 ripe Hass avocados, peeled, pitted, sliced
10 ml of finely chopped cilantro

Combine chicken, broth, onions, scallions, carrots, garlic, bay
leaf, thyme, cumin, cilantro and peppercorns in large sauce pan and
bring to a boil. Skim off froth as it rises. Reduce heat to low and
cover when frothing finishes.

Remove and reserve chicken after it is cooked through (approximately
20 minutes).  Strain broth through sieve and return to pot, boil
again over medium heat. Reserve carrots.

Add tomato paste and yellow and purple potatoes. Cover and cook
until potatoes are soft (approximately 20 minutes).

While yellow and purple potatoes are cooking, boil sliced mashing
potatoes in water and beef bullion in separate pot. Once boiling,
reduce to medium heat until potatoes start to fall apart (approximately
30 minutes).

Drain and reserve a quarter of the slices and mash the rest of the
sliced potatoes. Add mashed and sliced potatoes to soup.

Remove bones and skin from chicken and discard. Cut chicken into
strips 1 cm wide and 3 cm long.

Add chicken and peas to soup and simmer for 5 minutes. Slice the
carrots into .5 cm thick rounds and add back into soup. Salt to
taste.

Serve hot with garnishes.

Printable version: ajiaco07.txt.