Difference between revisions of "Ajiaco I"
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* 2 [[avocado]]s, peeled, pitted and thinly sliced | * 2 [[avocado]]s, peeled, pitted and thinly sliced | ||
| − | == | + | == Procedures == |
# Marinate the [[chicken]] breasts with [[garlic]], [[onion]] and [[salt]]. | # Marinate the [[chicken]] breasts with [[garlic]], [[onion]] and [[salt]]. | ||
# Put the breasts, add [[water]], cover and [[cook]]. | # Put the breasts, add [[water]], cover and [[cook]]. | ||
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[[Category:Caper Recipes]] | [[Category:Caper Recipes]] | ||
[[Category:Chicken breast Recipes]] | [[Category:Chicken breast Recipes]] | ||
| − | [[Category:Broth | + | [[Category:Broth Recipes]] |
[[Category:Cilantro Recipes]] | [[Category:Cilantro Recipes]] | ||
[[Category:Colombian cuisine]] | [[Category:Colombian cuisine]] | ||
| − | [[Category: | + | [[Category:Soup Recipes]] |
[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
Latest revision as of 16:44, 15 July 2012
Description
Bogota's chicken and potato soup
File:778266405.jpg
Ajiaco
Ingredients
- 2 chicken breasts
- garlic and onion
- salt
- water
- 12 small yellow potatoes, cut in halves
- chicken stock
- 8 medium potatoes, peeled and cut into 5mm slices
- 2 ears of corn, cut in halves
- 1 bunch scallions
- 1 bunch cilantro
- 8 tbsp guascas
- 1 cups of heavy cream, divided
- 2 tbsp capers, drained
- 2 avocados, peeled, pitted and thinly sliced
Procedures
- Marinate the chicken breasts with garlic, onion and salt.
- Put the breasts, add water, cover and cook.
- Remove the skin from the chicken and discard.
- Cut the chicken breasts into strips.
- Cook the yellow potatoes in the casserole with the chicken stock.
- Add more chicken stock to taste.
- Add the potatoes, corn, the bunch of scallions, the bunch of cilantro, and the guascas.
- Simmer.
- Stir in the cream reserving 3 tbsp for garnish.
- Serve the chicken on soup bowls and pour the soup into the bowls.
- Pour 3 tbsp of cream and 1 tsp of chopped capers on each bowl.
- Float the sliced avocado on top.
