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Ajiaco

Prevent your screen from going dark

Makes 4 servings 1x

Time 1 1/2 hours

Units Scale

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon neutral oil, like corn or grapeseed
  • 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried (or guasca)
  • 4 medium potatoes, peeled and cut into 1/2-inch cubes
  • Salt and black pepper to taste
  • 5 cups chicken stock, preferably homemade
  • 2 ears yellow corn, shucked and cut crosswise into 2-inch pieces
  • 1 cup heavy cream
  • 2 tablespoons drained capers
  • 1 ripe avocado, peeled, pitted, and sliced

Instructions

  1. Combine the butter and oil in a large flameproof casserole or saucepan over medium-high heat. When the butter foam subsides, add the chicken and brown it, turning the pieces as they brown, 5 to 10 minutes. Stir in the onion and cook until softened, about 5 minutes.
  2. Stir in the cumin and thyme, followed by the potatoes and a liberal sprinkling of salt and pepper; stir until the vegetables are coated with oil and spices. Add the chicken stock, bring the mixture to a boil, then turn the heat to low, cover partially, and let the stew cook for about 30 minutes.
  3. Add the corn and cook just until tender, about 10 minutes. Use a wooden spoon to crush some of the potato pieces against the side of the casserole to thicken the soup.
  4. Divide the cream and capers among 4 serving bowls. Ladle the soup over the cream and capers, top with avocado slices, and serve immediately.

— Recipe from The Best Recipes in the World