RECIPES: CHICKEN SOUP (COLOMBIAN AJIACO)
It is my pleasure to share with you this recipe. Colombian Ajiaco is one of the favorite typical dishes of this South American country and a must in traditional family gatherings. Enjoy!

1 3-lb. chicken, cut into small pieces
1 lb.beef shinbone, cut in two pieces
2-1/2 qt. cold water
1 large onion, peeled and halved

1 bay leaf
1/8 t. ground cumin
1/8 t. thyme
2 Tb. finely chopped cilantro
1 Tb. salt
1/4 t. pepper
1 Tb. dry "guasca" (optional)
4 medium potatoes, peeled and cubed
3 yellow potatoes, peeled and cubed
1 lb. tiny boiling potatoes, peeled and halved
5 ears of corn, cut into 2-inch rounds
1 cup heavy cream
2 Tb. capers, drained
1 large avocado, peeled, and cubed
3 hard boiled eggs, pealed and mashed with a fork

In a heavy 5-qt. casserole, combine the chicken, shinbone, and water. Bring to a boil over high heat, skimming off the scum that rises to the surface. Add the onion, bay leaf, cumin, thyme, cilantro, salt and pepper. Reduce the heat to low; cover and cook for about 30 minutes or until the chicken is tender. Transfer the chicken to a platter. Remove the shinbones and onion, strain the stock through a fine sieve. Remove the skin from the chicken and discard. Cut the chicken meat into strips or cubes. Return the strained stock in the casserole to a boil over moderate heat. add the potatoes. Cover and cook for 30 minutes or until the potatoes are soft. Mash half of the potatoes against the side of the pan until the soup is thick and fairly smooth. Add the corn and chicken and simmer uncovered for 5-10 minutes, depending on the tenderness of the corn. To serve, ladle the soup into deep bowls, add 3 Tb. of heavy cream and 1 t. of capers into each bowl and garnish with the avocado cubes and a Tb. of the mashed eggs. Delicious!

Credits: The Medellin Gourmet Cookbook, Fourth Edition

Learn more about this author, Diana Romero.
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