Ajiaco

Name: Ajiaco
Ingredients: 1 5.5-6 lbs roasting chicken (excess fat removed), cut into piecs; 2 quarts (8 cups) good quality chicken stock; 2 cups water; 3 large yellow onions, coarsely chopped; 8 medium size green oinions (including some of green tip), thinly sliced; 1 large bay leaf; 0.5 tsp crumbled thyme leaves; 4 tbsp minced fresh coriander (aka cilantro); 0.5 tsp ground coriander; 6 peppercorns; 8 small red potatoes, peeled and quartered; 6 medium sized white rose potatoes, peeled and cubed; 3 small baking potatoes (aka Idaho or russets), peeled and cubed; 2 medium size round white potatoes, peeled and cubed; 3 medium ears sweet corn, cut into 1.5 chunks; 2 tsp salt; freshly ground pepper; 8-10 tbsp capers, rinsed and drained; 1 cup half and half, room temp; 2 ripe large avocados, halved, pitted, peeled, cubed, and sprinkled with lemon juice; minced fresh coriander (optional garnish)

21 ingredients

1 steps

Ingredients

1 5.5-6 lbs roasting chicken (excess fat removed), cut into piecs
2 quarts (8 cups) good quality chicken stock
2 cups water
3 large yellow onions, coarsely chopped
8 medium size green oinions (including some of green tip), thinly sliced
1 large bay leaf
0.5 tsp crumbled thyme leaves
4 tbsp minced fresh coriander (aka cilantro)
0.5 tsp ground coriander
6 peppercorns
8 small red potatoes, peeled and quartered
6 medium sized white rose potatoes, peeled and cubed
3 small baking potatoes (aka Idaho or russets), peeled and cubed
2 medium size round white potatoes, peeled and cubed
3 medium ears sweet corn, cut into 1.5 chunks
2 tsp salt
freshly ground pepper
8-10 tbsp capers, rinsed and drained
1 cup half and half, room temp
2 ripe large avocados, halved, pitted, peeled, cubed, and sprinkled with lemon juice
minced fresh coriander (optional garnish)

Directions

1

{"0":"1. Combine chicken, stock, water, onion, green onion, bay leaf, thyme, 2 tbsp coriander, and peppercorns in Dutch oven or stockpot. Bring to boil over high heat. Reduce heat, cover and simmer until chicken is fork tender, about 1.5 hrs. Remove chicken from broth and let stand until cook enough to handle. Cut meat into bite-size pieces; discard bones. Skim fat.","2":"2. Strain broth into large bowls. Return to Dutch oven. Add potatoes and bring to boil over high heat. Reduce heat, cover and simmer until red potatoes are tender, about 1 hr.","4":"3. Add reserved chicken and corn. Cover and continue simmering until corn is tender, about 30 min. Add salt, and pepper to taste. Stir in 3 tbsp capers and 1\/4 cups half and half. Add remaining 2 tbsp coriander.","6":"4. To serve, transfer soup to large tureen. Ladle soup into individual bowls. Sprinkle each portion with some of remaining capers and top with spoonful or two of remaining half and half and some cubed avocado. Pass any remaining garnishes along with coriander."}