Ajiaco Bogotano Chicken And Potato Soup Bogota Style Recipe

Ingredients for Ajiaco Bogotano Chicken And Potato Soup Bogota Style

• Chicken Thighs
• Olive Oil
• Potato
• Yucca Root
• Ear Of Corn
• 6 cups chicken stock
• Onion
• Garlic Cloves
• 1 cup water
• Heavy Cream
• 1 tbsp capers
• Cayenne Pepper
• Salt & Freshly Ground Black Pepper
• 1/4 cup chopped fresh cilantro (optional)

How to Make Ajiaco Bogotano Chicken And Potato Soup Bogota Style

1. 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.
2. 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).
3. Pour in 6 cups chicken stock.
4. In the same skillet, sauté 1 medium onion (chopped) and 2 cloves garlic (minced) until the onion is translucent, about 5 minutes.
5. Add 1 cup water to the skillet and scrape up any browned bits from the bottom.
6. Pour the onion and garlic mixture into the Dutch oven.
7. 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.
8. Once cooked, taste and adjust seasoning. Stir in 1/2 cup heavy cream, 1 tbsp capers, and 1/4 cup chopped fresh cilantro (optional).
9. Ladle the soup into bowls and serve immediately with a half of an avocado on the side for dipping.