The Recipe
Ajiaco Bogotano (Chicken and Potato Soup, Bogota Style)
COOK TIME : 30 minutesPREP TIME : 10 minutes
From Food.com
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Ingredients
DESCRIPTION
Ajiaco is a typical dish in Colombia. It has a lot of potatoes since Bogota is in the mountains and potatoes are plentiful. This recipe calls for yucca which can be found in the produce section or frozen (Goya). If you cannot find it, just use Yukon gold potatoes, both will all but disintegrate and thicken the broth. Corn on the cob is cut into 1 inch rounds and thrown into the soup. They are easier to cut if you rotate the corn, eventually the cob will break. Once you remove the cover, you'll get a burst of sweet corn aroma. An avocado half is served either on the side, so you can take a spoonful of avocado and dip it in the soup.
INGREDIENTS
- 1 1/2 lbs chicken thighs (4 thighs)
- 1 tablespoon olive oil
- 1 lb potato, cut into large dice
- 3/4 lb yucca root or 3/4 lb yukon gold potato, cut into large dice
- 1 ear of corn, cut into 1 inch rounds
- 4 cups chicken stock (try Bold Rotisserie Chicken Flavor)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup water
- 1/4 cup heavy cream
- 1 tablespoon capers (heaping)
- 1 teaspoon cayenne pepper (optional)
- salt & freshly ground black pepper
- cilantro, for garnish (optional)
DIRECTIONS
NUTRITION
Calories | 524 | 26% | |
Cholesterol | 114 | 38% | |
Carbohydrates | 46 | 17% | |
Fat | 26 | 33% | |
Protein | 27 | 54% |
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