Ajiaco - Creamy Chicken Soup

Recipe By:
Grover
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Ajiaco Creamy Chicken Soup
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  • Total Time 90 min Ico-add
  • Yield 4 Servings
  • Level Medium

Here is a creamy Columbian potato and chicken soup that works great as a main dish or as a starter. Traditionally, this dish would use criolla, pastusa and sabanera potatoes.
 

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon neutral oil, like corn or grapeseed
  • 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried
  • 4 medium potatoes, peeled and cut into 1/2 inch cubes
  • Salt and black pepper to taste
  • 5 cups chicken stock, preferably homemade
  • 2 ears yellow corn, shucked and cut crosswise into 2 inch pieces
  • 1 cup heavy cream
  • 2 tablespoons drained capers
  • 1 ripe avocado; peeled, pitted and sliced
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Directions

  1. 1. Combine the butter and oil in a saucepan over medium high heat. When the butter foam subsides add the chicken and brown it, turning the pieces as they brown, 5 to 10 minutes.
  2. 2. Stir in the onion and cook until softened, about 5 minutes. Stir in the cumin and thyme, followed by the potatoes and a liberal sprinkling of salt and pepper; stir until the vegetables are coated with oil and spices.
  3. 3. Add the chicken stock, bring the mixture to a boil, then turn the heat to low, cover partially, and let the stew cook for about 30 minutes.
  4. 4. Add the corn and cook just until tender, about 10 minutes. Use a wooden spoon to crush some of the potato pieces against the side of the casserole to thicken the soup.
  5. 5. Divide the cream and capers among 4 serving bowls. Ladle the soup over the cream and capers, top with avocado slices and serve.
 
 
  • Did you know?

    The Republic of Colombia has an area of 439,700 square miles and a population of 36.2 million, 5 million of which are located in the capital city, Bogotá.