Zutaten für Ajiaco Bogotano Chicken And Potato Soup Bogota Style
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 lbs Yukon Gold potatoes
- 1 lb yuca (peeled and chopped)
- 1 cup corn kernels (from about 2 ears of corn)
- 6 cups chicken stock
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup water
- 1/2 cup heavy cream
- 1 tbsp capers
- 1 pinch cayenne pepper (optional)
- Salt & freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 avocado, for serving (optional)
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Zubereitung von Ajiaco Bogotano Chicken And Potato Soup Bogota Style
- Brown 1.5 lbs boneless, skinless chicken thighs in 2 tbsp olive oil in a large skillet until golden brown. Transfer chicken to a 6-quart Dutch oven or pressure cooker.
- Add 2 lbs potatoes (Yukon Gold or similar), 1 lb yuca (peeled and chopped) or 1 lb more Yukon Gold potatoes, and 1 cup corn kernels (from about 2 ears of corn) to the Dutch oven. Season generously with salt, pepper, and a pinch of cayenne pepper (optional).
- Pour in 6 cups chicken stock.
- In the same skillet, sauté 1 medium onion (chopped) and 2 cloves garlic (minced) until the onion is translucent, about 5 minutes.
- Add 1 cup water to the skillet and scrape up any browned bits from the bottom.
- Pour the onion and garlic mixture into the Dutch oven.
- Cover the Dutch oven and cook over medium heat for 40 minutes, or cook in a pressure cooker on high pressure for 30 minutes. Natural pressure release for 10 minutes, then quick release.
- Once cooked, taste and adjust seasoning. Stir in 1/2 cup heavy cream, 1 tbsp capers, and 1/4 cup chopped fresh cilantro (optional).
- Ladle the soup into bowls and serve immediately with a half of an avocado on the side for dipping.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
23g
Fat
40g
Carbs
15g
