Ajiaco Bogotano

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.

CHANA'S CHICKEN and DUMPLINGS

1 Cluck

You don't have to be Jewish , or eat Kosher to enjoy Rabbi Silver's yummy chicken dish. Anything with dumplings can't be bad.

CHANA'S CHICKEN and DUMPLINGS (MEAT) WWW.KOSHERDELIGHT.COM: "
1 medium onion, sliced fine
Canola oil
4 lbs. chicken, cut up
4 cups water
Salt and pepper to taste
Paprika to taste
3 Tbs. flour ½ cup water
2 cups flour
3 eggs
Salt and pepper to taste
Paprika to taste
Boiling water
1 teaspoon salt

INSTRUCTIONS:
In a pot, sauté onion in canola oil.
Add chicken and 4 cups water.
Add salt, pepper and paprika and cook slowly over medium heat until chicken is tender, about 30 - 40 minutes.
Meantime, in a bowl, make a paste of the 3 tablespoons flour and ½ cup water.
Pour over chicken and let come to a boil for 1 minute.
Remove from heat.

FOR DUMPLINGS:
1. In a bowl, mix 2 cups flour and eggs.
2. Add salt, pepper and paprika and enough water to make a soft batter.
3. Beat well.
4. Heat soup pot of water with 1 teaspoon salt.
5. Dip a teaspoon into the boiling water to prevent sticking of batter.
6. Drop the batter, ½ teaspoon at a time into boiling water.
7. Cook until tender.
8. Remove to a colander and rinse with warm water.
9. Place dumplings on top of the chicken.

YIELDS: 6 to 8 servings.

Source: Rabbi Alan Ira Silver"

Chicken Matzo Ball Soup

Who Says you have to eat the same old Chicken Soup ? Sure it's delicious and soothing when you're sick , but try this delicious twist on a old favorite with exotic Saffron and Matzo Balls.


Chicken Matzo Ball Soup with Saffron
Recipe courtesy Jeff Nathan
Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 43 min
Level:
Intermediate
Serves:
10 to 12 servings

Ingredients
Saffron matzo balls:
8 large eggs
2 teaspoons canola oil
2 teaspoons extra-virgin olive oil
1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish
1/4 cup water
1/3 cup freshly chopped parsley leaves
2 tablespoons kosher salt
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
2 cups matzo meal
2 1/4 teaspoons baking powder
Soup:
1 (3 1/2 to 4-pound) chicken
4 quarts chicken stock
Sofrito:
2 tablespoons extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice
1/2 cup quartered cherry or grape tomatoes
1/2 cup diced (1/4-inch) red bell pepper
1/2 cup diced (1/4-inch) green bell pepper
2 tablespoons freshly chopped cilantro leaves
4 garlic cloves, minced
Small pinch saffron
1 teaspoon hot red pepper sauce, optional

Directions
To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.
Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.
Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor.
While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.
When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)
Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).