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View RecipesAjiaco Bogotano
Ingredients
- 1 tablespoon vegetable oil
- ½ cup chopped onion
- 3 cans (14 –14 ½ ounces each) chicken broth
- 1 pound yellow potatoes, peeled and cut into cubes
- 1 bay leaf
- ¼ teaspoon ground cumin
- ¼ teaspoon dried thyme
- 1 pound all-purpose white potatoes, peeled, halved and sliced ¼ inch thick
- 1 pound chicken tenders
- Salt
- Ground black pepper
- 5 ears fresh supersweet corn, husked and cut into 2-inch rounds
- 2 ripe avocados, sliced
- ¾ cup half-and-half
- 2 tablespoons capers
In a heavy 3-quart Dutch oven, heat oil over medium-high heat until hot. Add onion; cook and stir until translucent, 3 to 5 minutes. Add broth, yellow potatoes, bay leaf, cumin and thyme. Bring to a boil; reduce heat and cook, covered, until potatoes are very tender, about 15 minutes. Mash potatoes until the soup is thick and fairly smooth. Add the white potatoes and chicken; cook, covered, 15 minutes or until just cooked through. Add salt and pepper to taste. Add corn and cook over high heat until soup returns to a boil. Discard bay leaf; stir soup and divide among 6 warm soup plates. Garnish with avocado slices and serve with half-and-half and capers to garnish.
YIELD: 6 portions (about 12 cups)