Beat the winter blues with this delicious recipe!
Colombian Chicken Soup: Ajiaco
Ingredients:
12 boneless skinless chicken thighs
1 teaspoon kosher salt
several grinds of fresh ground black pepper
4 tablespoons olive oil, divided
1 cup chopped onion (1 medium onion)
5 cups low salt chicken broth (such as Swanson's), divided
2 cups corn kernels, divided (fresh or frozen & defrosted)
1 ½ teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 bay leaves (substitute 2 teaspoons chopped guasca, if you can find it)
2 medium baking potatoes (about 1 pound), peeled and grated or finely diced.
3 medium yukon gold potatoes or other waxy potatoes (about 1 pound) peeled and cut
into 1-inch cubes.
2 carrots, peeled and thinly sliced crosswise (about ¾ cup)
¼ cup chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons salt
½ teaspoon Tabasco sauce or other hot pepper sauce
¼ teaspoon freshly ground black pepper
Garnish
1 cup cubed avocado, spritzed with a little lime juice to keep it from turning brown
1 ½ tablespoons capers, rinsed
Instructions:
1. Preheat the oven to 425ºF. Spread chicken thighs out in a
large baking dish that holds them in a single layer.
Sprinkle with 1 ½ teaspoons salt and a few grinds of black
pepper. Drizzle with 2 tablespoons olive oil. Roast in the
middle of the oven for 20-25 minutes, until chicken is
cooked through. Remove baking dish from oven. Cover
with foil and set aside for 10-15 minutes. Shred chicken by
hand or by pulling it apart with two forks.
2. In a blender, puree 1 cup of corn with 1 ½ cups chicken
broth. Set aside.
3. Heat 2 tablespoons olive oil in a large dutch oven or soup
kettle over medium heat. Add onions and cook, stirring
occasionally, for 5 minutes until softened. Pour corn puree
to the pot, along with the grated or finely diced baking
potatoes, the remaining 3 ½ cups chicken broth, oregano,
thyme and bay leaves. Bring to a boil. Reduce to a
simmer, cover and cook for 20 minutes, stirring
occasionally. Add cubed Yukon gold potatoes and sliced
carrots to the pot. Cover and simmer for 15 minutes.
4. Add shredded chicken and any accumulated juices in the
baking dish, the remaining cup of corn, cilantro, lime
juice, salt, pepper and Tabasco. Simmer, uncovered, for 5
minutes or until soup is heated through. Remove bay
leaves.
5. Ladle into bowls and garnish with avocado and capers
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