Columbian Chicken Soup: Ajiaco
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
Serves: 6-8
INGREDIENTS
12 boneless skinless chicken thighs
1 teaspoon kosher salt
several grinds of fresh ground black pepper
4 tablespoons olive oil, divided
1 cup chopped onion (1 medium onion)
5 cups low salt chicken broth (such as Swanson’s), divided
2 cups corn kernels, divided (fresh or frozen & defrosted)
1½ teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 bay leaves (substitute 2 teaspoons chopped guasca, if you can find it)
2 medium baking potatoes (about 1 pound), peeled and grated or finely diced.
3 medium yukon gold potatoes or other waxy potatoes (about 1 pound) peeled and cut into 1-inch cubes.
2 carrots, peeled and thinly sliced crosswise (about ¾ cup)
¼ cup chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons salt
½ teaspoon Tabasco sauce or other hot pepper sauce
¼ teaspoon freshly ground black pepper
Garnish
1 cup cubed avocado, spritzed with a little lime juice to keep it from turning brown
1½ tablespoons capers, rinsed
INSTRUCTIONS
Roast the chicken thighs Preheat the oven to 425ºF. Spread thighs out in a large baking dish that holds them in a single layer. Sprinkle with 1½ teaspoons salt and a few grinds of black pepper. Drizzle with 2 tablespoons olive oil. Roast in the middle of the oven for 20-25 minutes, until chicken is cooked through. Remove baking dish from oven. Cover with foil and set aside for 10-15 minutes. Shred chicken by hand or by pulling it apart with two forks.
Make corn puree In a blender, puree 1 cup of corn with 1½ cups chicken broth. Set aside.
Make soup base Heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add onions and cook, stirring occasionally, for 5 minutes until softened. Pour corn puree to the pot, along with the grated or finely diced baking potatoes, the remaining 3½ cups chicken broth, oregano, thyme and bay leaves. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally. Add cubed yukon gold potatoes and sliced carrots to the pot. Cover and simmer for 15 minutes.
Finish the soup Add shredded chicken plus any accumulated juices in the baking dish, the remaining cup of corn, cilantro, lime juice, salt, pepper and Tabasco. Simmer, uncovered, for 5 minutes or until soup is heated through. Remove bay leaves.
Garnish with avocado and capers.
From panningtheglobe.com