Busters Recipes

Ajiaco Bogotano - Chicken Stew Bogota Style


Serving Size : 6


1 3-lb. chicken -- cut in small pieces
2 quarts cold water
1 large onion
1 bay leaf
1/8 teaspoon ground cumin
1/8 teaspoon thyme
1 tablespoon salt
1/4 teaspoon pepper
4 medium potatoes -- peeled and halved
1 pound tiny boiling potatoes -- peeled and
halved
5 ears corn -- cut into 2" rounds
1 cup plus 1 tablespoon heavy cream
2 tablespoons capers -- drained and rinsed
1 avocado -- peeled, pitted, and
thinly sliced

In a heavy 5-quart pot, combine the chicken and water. Bring
to a boil over high heat, skimming the surface occasionally. Add
the onion, bay leaf, cumin, thyme, salt, and pepper.

Reduce the heat to low; cover and cook for 30 minutes or
until the chicken is tender. Transfer the chicken to a
platter.

Remove the onion and strain the stock through a fine sieve.

Remove the skin from the chicken and discard.

Cut the chicken meat into strips.

Return the strained stock in the pot to a boil over medium
heat; add the potatoes.

Cover and cook for 30 minutes or until the potatoes are
soft. Mash them against the side of the pan until the soup is thick and
fairly smooth.

Add the corn and chicken and simmer uncovered for 5 to 10
minutes, until the corn is tender.

To serve, pour 3 tablespoons of cream and 1 teaspoon of
capers into each of 6 deep soup bowls.

Ladle the soup into the bowls and float the avocado on top.

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