Recipe Archives->Mexican->Ajiaco 10

Ajiaco Bogotano (Chicken and Potato Soup)
Makes about 22 cups

1/4 onion, sliced lengthwise
1 bunch cilantro
6 scallions, white parts only
1 clove garlic
1 stalk celery
4 quarts water
1 (3 1/2 pounds) chicken, skinned and quartered
4 chicken bouillon cubes
4 ears corn
2 pounds red bliss potatoes, peeled and cut into medium slices
3 pounds russet potatoes, peeled and cut into medium slices
2 pounds papa criolla
1 packet (0.35 ounces) dried guascas (available at Latin American markets)
Salt
Freshly ground black pepper
1/2 cup heavy cream, for garnish
3 avocados, coarsely chopped, for garnish
1/2 cup capers (not drained), for garnish
Aji Salsa, for garnish

On a large piece of cheesecloth, bundle together the onion, cilantro,
scallions, garlic and celery. Gather the corners of the cheesecloth
and fasten with kitchen twine to form a version of a bouquet garni.
Place it in a large stockpot with the water, the chicken pieces and
the bouillon cubes. Bring to a boil, then reduce the heat to
medium-low and simmer, with bubbles just breaking the surface, for
about 30 minutes, skimming any foam that forms on the top, if
necessary. Remove the chicken. When cool, shred the breast meat and
set aside. (Reserve the thigh and drumstick meat for another use.)

Increase the heat to medium-high and add the corn and red bliss
potatoes to the pot. Boil for 10 minutes. Add the russet potatoes
and cook for 20 minutes. Add the papa criolla and half of the packet
of guascas and stir. Reduce heat to low and simmer for 1 hour or
until thickened. Remove the corn and, when cooled enough to handle,
cut cobs into 2-inch rounds. Return corn to the pot with the remaining
half-packet of guascas.

Remove and discard the bouquet garni. Add salt and pepper to taste.
Ladle the soup into individual bowls. Serve with shredded chicken
and other garnishes in separate serving bowls.

Notes: Columbian yellow potatoes, available in jars or frozen at
Latin American specialty markets), peeled and quartered.

Colombia's national dish calls for three types of potatoes, one of
which, papas criolla, is native to the country. It breaks down
during the cooking process, helping to thicken the soup. Some
Americanized versions of the recipe suggest that Yukon Gold potatoes
can be substituted.

Guascas, a South American herb, imparts a grassy flavor to the soup.

Printable version: ajiaco10.txt.