Description
Ajiaco Bogotano
Ingredients
- 1 onion, finely chopped
- 2 tbsp sunflower oil
- 1 garlic clove, crushed
- 1/2 tbsp dried thyme
- 4 boneless chicken breasts, 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.