Ajiaco de Pollo Bogotano
Ingredients
- 2 oz butter
- 3½ lb Chicken, in serving pieces
- 2 large Onions, finely chopped
- 8 medium Potatoes, thinly sliced
- 3½ pts Chicken Stock
- Cumin seeds
- 6 new potatoes
- Salt and Pepper
- 2 ears corn, each cut in three
- 3 tbsps capers
- ¼ pt double Cream
* Heat the butter and saute the Chicken peices with the Onion.
* Add the thinly sliced potatoes and the stock.
* Cover and cook on a low heat for 25 minutes.
* Add the new potatoes and cook for about 20 minutes.
* Remove the Chicken peices and new potatoes .
* Return stock to casserole.
* Season to taste.
* Add the Chicken and potatoes, corn and capers.
* Simmer for 5 minutes.
* Add cream and cook .
* Serve in deep soup plates with avocado sauce on the side.
* Add the thinly sliced potatoes and the stock.
* Cover and cook on a low heat for 25 minutes.
* Add the new potatoes and cook for about 20 minutes.
* Remove the Chicken peices and new potatoes .
* Return stock to casserole.
* Season to taste.
* Add the Chicken and potatoes, corn and capers.
* Simmer for 5 minutes.
* Add cream and cook .
* Serve in deep soup plates with avocado sauce on the side.
This article uses material from the "Ajiaco de Pollo Bogotano" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
