AJIACO

[montunero]

Me podria decir alguien si el "ajiaco" Cubano es lo mismo o similar a un rico "sancocho" Boricua, and now for the English version of the ?, is the Cuban "ajiaco" the same or close to the Boricua "sancocho"?

[tiana]

Mi prima dese que ella sabre lo que ay en el "sancocho", ahora que le quente lo que hay en el "ajiaco", a vel si podimo comparal receta. Vamos avel si esvelda si tu sabes.

[montunero]

They tell me, it has....yuca, malanga, yautia.....you ever heard the tune "ajiaco caliente" de Eddie Palmieri?
Tony

[tiana]

Recipe for Ajiaco is located at...www.recipesource.com...get into Caribbean...no.1...no.2.

[inca]

There's someone here writing in whatever INVENTED language BUT CERTAINLY IS NOT SPANISH NOR ENGLISH!

[tiana]

Ajiaco (Bogotá's Chicken and Potato Soup)
Ingredients
2 chicken breasts
garlic and onion
chicken stock
12 small yellow potatoes, cut in halves
2 ears of corn, cut in halves
8 medium potatoes, peeled and cut into 5 mm slices
1 bunch scallions
1 bunch cilantro
8 T. guascas
1 cups of heavy cream
2 T. capers, drained
2 avocados, peeled, pitted and thinly sliced
salt


The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on each bowl. Float the sliced avocado on top. Serves 4.


NOTE: You definitely have to use guascas if you want to call your soup Ajiaco. It's not easy to get them outside of Colombia, but they give this soup its characteristic flavor.

Who knew?..oh well.
Peace

[tiana]

Ajiaco (Bogotá's Chicken and Potato Soup)
Ingredients
2 chicken breasts
garlic and onion
chicken stock
12 small yellow potatoes, cut in halves
2 ears of corn, cut in halves
8 medium potatoes, peeled and cut into 5 mm slices
1 bunch scallions
1 bunch cilantro
8 T. guascas
1 cups of heavy cream
2 T. capers, drained
2 avocados, peeled, pitted and thinly sliced
salt


The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on each bowl. Float the sliced avocado on top. Serves 4.


NOTE: You definitely have to use guascas if you want to call your soup Ajiaco. It's not easy to get them outside of Colombia, but they give this soup its characteristic flavor.

Who knew?..oh well.
Peace