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Ajiaco 07

Ajiaco 07 comes together with Garlic Peeled, Tomato Paste, Yellow Potatoes Peeled, Purple Potatoes Peeled, and Beef Bullion Granules. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 clove
• 5 ml
• 1/2 kg
• 1/2 kg
• 1/2 kg
• 2 ml
• 10 ml

Method (preview)

1. 1

   Combine chicken, broth, onions, scallions, carrots, garlic, bay leaf, thyme, cumin, cilantro and peppercorns in large sauce pan and bring to a boil.

2. 2

   Skim off froth as it rises.

3. 3

   Reduce heat to low and cover when frothing finishes.

4. 4

   Remove and reserve chicken after it is cooked through (approximately 20 minutes).

5. 5

   Strain broth through sieve and return to pot, boil again over medium heat.

6. 6

   Reserve carrots.

7. 7

   Add tomato paste and yellow and purple potatoes. Cover and cook until potatoes are soft (approximately 20 minutes).

8. 8

   While yellow and purple potatoes are cooking, boil sliced mashing potatoes in water and beef bullion in separate pot.

9. 9

   Once boiling, reduce to medium heat until potatoes start to fall apart (approximately 30 minutes).

10. 10

    Drain and reserve a quarter of the slices and mash the rest of the sliced potatoes. Add mashed and sliced potatoes to soup.

11. 11

    Remove bones and skin from chicken and discard. Cut chicken into strips 1 cm wide and 3 cm long.

12. 12

    Add chicken and peas to soup and simmer for 5 minutes.

13. 13

    Slice the carrots into.

14. 14

    5 cm thick rounds and add back into soup.