2 Clucks
From the mean streets of Bogata comes this tasty, garlicy little dish for Ajiaco . Best of all you can learn Spanish potato slang over a steaming bowl of south American soup. Gracias to Perdu for this recipe and be sure to check out their website for some occasional chicken coupons to save even more on this inexpensive dish. P.S. Fingerling and Idaho Gold Potatos are a good substitute for the more expensive varieties in the recipe.
PERDUE® - Ajiaco Bogotano:
INGREDIENTS
1 package PERDUE® Fresh Split Chicken Breasts, Jumbo Pack
2 pounds 'Papa Paramuna' (potatoes used for frying)
1 1/2 pounds 'Papa Sabanera' (potatoes used for mashing)
1 pound 'Papa Criolla' (small yellow potatoes)
8 cups water
4 cups milk
1/2 cup Cilantro leaves
4 cloves garlic, finely crushed or ground"
Salt and pepper to taste
3 long green onions
4 ears corn cut in to thick 2-3 inch slices
1/2 cup Guasca leaves
4 whole avocados (garnish)
1/2 cups table cream (garnish)
1 cup whole capers (garnish
COOKING INSTRUCTIONS
Peel and cut all three types of potatoes into medium-sized cubes. Separate each kind.
In a large pot add water, milk, cilantro, garlic, salt, pepper and onions.
Add chicken breast to the pot and simmer over medium-low heat for about 20 minutes or until chicken is fully cooked and tender.
Remove chicken and pull apart or cut into medium-sized pieces. Set aside.
Strain and leave only the clear broth in the pot.
Add the Paramuna and Sabanera potatoes to the broth. When potatoes are tender, add the corn pieces and Guasca leaves and boil at low heat until corn is tender.
Add the Criolla potatoes and simmer until these are slightly tender- be careful not to let these dissolve.
Finally, add the chicken meat that had been pulled apart or cut into pieces and bring to a final boil. Taste and add salt or pepper to taste.
Serve Ajiaco in bowls and place remaining ingredients (sliced avocado, table cream and capers) in separate serving dishes. Allow each guest to garnish their Ajiaco with these ingredients to their individual taste.
From the mean streets of Bogata comes this tasty, garlicy little dish for Ajiaco . Best of all you can learn Spanish potato slang over a steaming bowl of south American soup. Gracias to Perdu for this recipe and be sure to check out their website for some occasional chicken coupons to save even more on this inexpensive dish. P.S. Fingerling and Idaho Gold Potatos are a good substitute for the more expensive varieties in the recipe.
PERDUE® - Ajiaco Bogotano:
INGREDIENTS
1 package PERDUE® Fresh Split Chicken Breasts, Jumbo Pack
2 pounds 'Papa Paramuna' (potatoes used for frying)
1 1/2 pounds 'Papa Sabanera' (potatoes used for mashing)
1 pound 'Papa Criolla' (small yellow potatoes)
8 cups water
4 cups milk
1/2 cup Cilantro leaves
4 cloves garlic, finely crushed or ground"
Salt and pepper to taste
3 long green onions
4 ears corn cut in to thick 2-3 inch slices
1/2 cup Guasca leaves
4 whole avocados (garnish)
1/2 cups table cream (garnish)
1 cup whole capers (garnish
COOKING INSTRUCTIONS
Peel and cut all three types of potatoes into medium-sized cubes. Separate each kind.
In a large pot add water, milk, cilantro, garlic, salt, pepper and onions.
Add chicken breast to the pot and simmer over medium-low heat for about 20 minutes or until chicken is fully cooked and tender.
Remove chicken and pull apart or cut into medium-sized pieces. Set aside.
Strain and leave only the clear broth in the pot.
Add the Paramuna and Sabanera potatoes to the broth. When potatoes are tender, add the corn pieces and Guasca leaves and boil at low heat until corn is tender.
Add the Criolla potatoes and simmer until these are slightly tender- be careful not to let these dissolve.
Finally, add the chicken meat that had been pulled apart or cut into pieces and bring to a final boil. Taste and add salt or pepper to taste.
Serve Ajiaco in bowls and place remaining ingredients (sliced avocado, table cream and capers) in separate serving dishes. Allow each guest to garnish their Ajiaco with these ingredients to their individual taste.
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