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Speciality Dish - Colombia

Ajiaco Bogotano Recipe

Information about Ajiaco Bogotano Recipe

 

 

Go to:-  Colombia Featured Ingredient   |  Colombia Main Page  |  Cooking by Country Main Page

 

 

Considered by many to be Colombia’s National dish, this hearty soup is a speciality of the Bogota region and is often served at celebration or festive meals such as Christmas. It’s actually more of a stew and can be served as a main course.

Traditionally, it should contain 3 types of potatoes including the native papa criolla, which breaks up during the cooking and thickens the soup however a reasonable result can be achieved by using other types of potatoes. You can get away with using just two varieties so long as one is a floury type and the other is small new potatoes.
 

 

 

Ajiaco Bogotano      HT  MC  Colombian  100mins


 

Serves 4-6        Hot Poultry Vegetables Spices Herbs Gluten Wheat free Eggless

Ingredients
4 Chicken Breasts, preferably on the bone
1.6L/50fl.oz. Water
600ml/20fl.oz. Milk
1 large Onion, halved
2 Bay Leaves
4 tbsp Fresh Coriander (Cilantro)
½ teasp Ground Cumin
Salt and Black Pepper
400g/14oz Red Potatoes (such as Desirée), peeled and diced
400g/14oz Floury potatoes (such as King Edwards), peeled and diced
12 small New Potatoes, cleaned and halved
4 Corn on the Cob, halved
8 tbsp Double Cream
4 teasp drained Capers
1 Avocado, peeled and thinly sliced

Instructions

1. Place the chicken, water and milk in a large saucepan and bring to the boil over a high heat.

2. Skim the surface of any scum then add the onion, bay leaves, coriander, cumin, salt and pepper. Mix well then reduce the heat, cover and simmer for 30 - 35 minutes or until the chicken is tender.

3. Remove the chicken from the pan, strain the stock through a fine sieve into a clean saucepan, add all of the potatoes, cover and cook gently for 30 minutes or until the diced potatoes are very soft.

4. Meanwhile remove the chicken flesh from the bones, discarding the skin and cut the flesh into strips.

5. Mash the softened diced potatoes against the side of the pan and stir well so the soup is thick and fairly smooth.

6. Add the corn and chicken flesh and simmer, uncovered, for 10 minutes or until the corn is tender.

7. To serve – divide the cream and capers between 4 deep serving bowls, divide the soup between the bowls, making sure each has some corn, chicken and new potatoes then float the avocado slices on top.

 

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