Text 21881, 90 rader
Skriven 2012-02-29 20:39:00 av JIM WELLER (1:123/140)
Ärende: Avocados 5
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     Title: Ajiaco: Colombian Chicken And Potato Soup 
Categories: Latin Amer, Chicken, Soups
  Servings: 8

      2 qt chicken stock 
      1    whole bone-in, skin-on
           chicken breast, split 
      1 lg onion, split in half 
      2    bay leaves 
      2 lb russet potatoes, peeled and
           cut into rough 1-inch chunks
      2 lb papas Criollas (about 20
           potatoes), peeled 
      1 lb Red Bliss potatoes, peeled,
           split into quarters
           lengthwise and cut into
    1/2    -inch slices 
    1/4 c  dried guascas 
      2    ears corn, shucked and
           broken into 3 pieces each 
      1 sm onion, finely diced 
      2 TB chopped cilantro 
      1    serrano or 
    1/2    jalapeno chile, seeded
           minced 
           Kosher salt and freshly
           cracked black pepper 
    1/2 c  sour cream, thinned with 
      1 TB milk 
    1/2 c  capers, rinsed, drained, and
           roughly chopped 
      1    ripe avocado, preferably
           smooth, light-green fuerte
           variety, sliced into wedges

Note: Papas Criollas are small, creamy yellow Colombian potatoes
with a unique buttery flavor and texture. If unavailable, substitute
small Yukon Golds or yellow fingerling potatoes, peeled and cut into
1-inch chunks. 

Guascas is a Colombian herb. If unavailable, replace with an extra 2
bay leaves, plus 2 tablespoons of fresh chopped parsley leaves.

Combine chicken stock, chicken breast, onion, bay leaves, potatoes,
and guascas in a large saucepot or Dutch oven. Add more water if
necessary to cover solids by 1-inch. Bring to a boil over high heat.
Reduce to a simmer and cook until chicken breast is cooked through,
about 10 minutes. Transfer chicken breast to plate and set aside
until cooled to room temperature.

Continue to simmer potatoes until russets and papas Criollas are
completely tender and falling apart, about 45 minutes longer, adding
more water as necessary. Discard onion and bay leaves. Using whisk,
mash potato pieces against side of pot and stir vigorously to
thicken soup. The soup should be thick, with large chunks of
potatoes still remaining.

Add corn cobs and continue to cook, stirring occasionally, until
corn is cooked and soup is thickened to the consistency of thick
heavy cream, about 15 minutes longer. Remove from heat.

While soup is cooking, make the aji: Combine onion, cilantro, and
chile pepper in small serving bowl and add water until just covered.
Season generously with salt and stir to combine. Set aside. Discard
chicken skin and bones. Shred meat into bite-size pieces and set
aside in serving bowl.

Season soup to taste with salt and pepper. Serve immediately,
passing picked chicken, chopped capers, sour cream, and aji
table-side for diners to add to their bowl. Serve avocado slices on
the side.

Posted by: J. Kenji Lopez-Alt

  From: Serious Eats                    
 
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Cheers

YK Jim


... Avocado is the love child of a vegetable and stick of butter.

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