Ajiaco Bogotano

Description

Ajiaco Bogotano

Ingredients

• 1 Onion, finely chopped
• 2 tbsp Sunflower Oil
• 1 Garlic Clove, crushed
• 1/2 tbsp dried thyme
• 4 boneless Chicken Breast, or 8 boneless Chicken thighs
• 1 litre Milk
• 1 litre water
• 450g red-skinned potatoes (such as Desirée), diced
• 450g white potatoes (such as King Edwards or Cara), diced
• 500g small new potatoes, scrubbed and thickly sliced
• 4 Sweetcorn ears, husks and silky threads removed, cut into 5cm lengths
• 2 tbsp roughly chopped Coriander
• 2 tbsp chopped Parsley
• salt and fresh ground Black Pepper

For the egg salad:

• 1 egg, hard-boiled and finely chopped
• 1 tbsp chopped Parsley
• 1 tbsp chopped Coriander
• 2 tbsp double cream or soured cream
• salt and fresh ground Black Pepper

For the hot pepper sauce:

• 1 tbsp chopped Coriander
• 1 tbsp chopped Parsley
• 1 spring Onion, chopped
• 1 fresh red or green Chilli, deseeded and finely chopped
• 2 tbsp white wine Vinegar
• 1 tbsp Olive Oil
• salt
• Sugar

Directions

• Fry the Onion gently in the oil in a large saucepan until tender, without

browning. Add the garlic and thyme and fry gently for about 1 more minute.

• Raise the heat and add the Chicken pieces. Fry until lightly browned.
• Add the Milk, water, all three types of Potato, and salt and Pepper. Bring to

the boil, and then reduce the heat and simmer, covered, for about 40 minutes.

• Remove the Chicken pieces with a perforated spoon and as soon as they are cool enough to handle, shred into small pieces.
• Stir the soup with a wooden spoon to help the potatoes break down and

thicken the soup.

• Add the Sweetcorn and continue cooking over medium heat for another 10 minutes, stirring from time to time, until the Sweetcorn is tender.
• Add the herbs and shredded Chicken, and cook for a final minute or

two.

• While the soup is cooking prepare all the garnishes. To make the egg salad, mix all the ingredients and spoon into a small bowl.
• To make the Hot Pepper Sauce, mix the ingredients, adding salt and Sugar to taste, and place in another small bowl.
• Put the capers and cream in separate bowls.
• Ladle the soup into deep bowls and encourage everyone to help themselves to the various garnishes.