Ajiaco Recipe

on Wednesday, July 4th, 2018 in Glenhuntly Physiotherapy Clinic. No Comments

Ajiaco
Delicious warming Colombian Chicken Soup
Adapted from panningtheglobe.com

Serves: 6-8
Ingredients
6 boneless skinless chicken thighs, roughly chopped
1 teaspoon salt
fresh ground black pepper
4 tablespoons olive oil
1 cup chopped onion (1 medium onion)
5 cups low salt chicken broth
2 cups corn kernels
1½ teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 bay leaves (or 2 tsp chopped guasca, if you can find it)
2 medium baking potatoes peeled and grated or finely diced
3 medium yukon gold potatoes/waxy potatoes peeled, cut into 1 inch cubes
2 carrots, peeled and thinly sliced (about ¾ cup)
¼ cup chopped coriander leaves
1 tablespoon fresh lime juice
2 teaspoons salt
½ teaspoon Tabasco sauce or other hot pepper sauce
1/4 teaspoon freshly ground black pepper
Garnish
1 cup cubed avocado
Lime juice
1½ tablespoons capers, rinsed
Coriander leaves

Method
Prep the chicken: Preheat the oven to 180ºC. Spread thighs out in a large baking dish that holds them in a single layer. Sprinkle with 1½ teaspoons salt and a few grinds of black pepper. Drizzle with 2 tablespoons olive oil. Roast 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, keeping juices.
Prep the soup: In a blender, puree 1 cup of corn with 1½ cups chicken broth. Set aside. Heat 2 tablespoons olive oil in a large pot over medium heat. Add onions stirring occasionally, for 5 minutes until softened. Pour the pureed corn into the pot, along with the grated/finely diced baking potatoes, the remaining 3½ 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.
Assemble: Add shredded chicken plus 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.
Garnish: with avocado and capers, a squeeze of lime and some coarsely chopped coriander leaves.