Recipe Archives->Mexican->Ajiaco 14

Ajiaco Bogotano
                                                                                
16 cups water or 12 cups water and 4 cups milk
1 pound (500 gr) Papas criollas peeled and cut in slices
2 pounds Papas Paramunas peeled and cut in slices
1 1/2 pounds Papas Sabaneras peeled and cut in slices
3 Lbs chicken breast (or two deboned chickens)
4 large corn cobs broken up into pieces
3 scallions
4 garlic cloves, chopped finely
1 stalk guascas
1 bunch cilantro
1 1/2 cups heavy cream
1 cup capers
4 medium avocados cut in slices
salt and pepper to taste
and chicken, onion, pepper, vegetables, corn
                                                                                

Put the chicken, potatoes, scallion, salt and pepper to cook in the
water and milk for 45 minutes to an hour (until the meat is tender
and the potatoes are dissolved).

Take out the chicken and the scallion.

Add the corn to the broth to cook and leave on low heat until the
broth reaches a nice thickness.

Add the guascas 5 minutes before serving.

If you are serving the chicken deboned or shredded, add it to the
ajiaco at the moment you serve it.

You can also serve the chicken aside accompanied by the corn and
the avocado, with the capers as a garnish.

Note: Guascas is a latin herb, but you can substitute with oregano.
Guasca is known as Galinsoga in NZ and gallant soldier in the USA.

Printable version: ajiaco14.txt.