Reqeust From: Tiffani Keaton <[email hidden]>
Please. I need a recipe I can make for a dish from Uraguay. It can.t
have any unusual ingredients. Thanks
Ajiaco Bogotano
1 (3 lb.) chicken, cut into small pieces
2 qt. cold water
1 large onion, peeled and halved
1 bay leaf
1/8 tsp. ground cumin
1/8 tsp. thyme
1 Tbsp salt
1/4 tsp. pepper
4 medium potatoes, peeled and halved
1 lb. tiny boiling potatoes, peeled and halved
5 ears corn, cut into 2-inch rounds
1 cup plus 2 Tbsp heavy cream
2 Tbsp capers, drained and rinsed in cold water
1 avocado, peeled, pitted and thinly sliced or cubed
In a heavy 5-quart pot, combine the chicken and water. Bring to a boil
over high heat, skimming off the scum that rises to the surface. Add the
onion, bay leaf, cumin, thyme, salt and pepper. Reduce the heat to low;
cover and cook for about 30 minutes or until the chicken is tender.
Transfer the chicken to a platter. Remove the onion and strain the stock
through a fine sieve. Remove the skin from the chicken and discard. Cut
the chicken meat into strips. Return the strained stock in the pot to a
boil over moderate heat; add the potatoes. Cover and cook for 30 minutes
or until the potatoes are soft. Mash them against the side of the pan
until the soup is thick and fairly smooth. Add the corn and chicken and
simmer uncovered for 5 to 10 minutes, depending on the tenderness of the
corn.
To serve: Pour 3 tablespoons of cream and 1 teaspoon of capers into each
of 6 deep soup bowls. Ladle the soup into the bowls and float the avocado
on top. Serves 6.
--
Old Magic 1
--
Rec.food.recipes is moderated by Patricia D Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/