All potatoes began in the Andes, and Colombia has a significant determination of them, the best being the little, yellow, velvety, rich daddies Criollas. They’re eaten pan fried, salt simmered, bubbled, or—my better half’s #1 strategy—cooked into ajiaco, an exemplary chicken and potato soup from the mountains around Bogotá.
Phenomenally straightforward in execution (dump and heat up), its allure comes from the utilization of three distinct sorts of potatoes, going from boring to waxy. As the soup stews away, the bland potatoes separate totally, thickening the soup to a richly smooth consistency, while the fathers criollas give a hearty, rich flavor.
Waxy potatoes stay more flawless, adding textural contrast. Guascas, a local mountain spice with a smell some place in the middle of narrows leaf, catnip, and parlsey, adds an unmistakable flavor (you can simply utilize sound leaves and parsley).
The soup is served alongside a liberal trimmings bar: destroyed chicken bosom, tart sharp cream for wealth, escapades that add a tang to slice through the rib-staying stock, and an onion and cilantro-base aji (which is, coincidentally, acceptable on everything).
Huge kerneled, boring South American corn (now and again called Cuzco corn) is bubbled alongside the potatoes and eaten during the feast, as are cuts of Avocado. Not the rich Hass assortment, but rather the more watery, reviving Fuerte cultivar.
This is comparably straightforward, delectable, and encouraging as food gets.
Note: Papas Criollas are little, rich yellow Colombian potatoes with an extraordinary rich flavor and surface. They can infrequently be discovered frozen in Latin business sectors. In the event that inaccessible, substitute little Yukon Golds or yellow fingerling potatoes, stripped and cut into 1-inch lumps.
Guascas is a Colombian spice. It tends to be found in some Latin business sectors, or requested online from amigofoods. On the off chance that inaccessible, supplant with an additional 2 sound leaves (eliminate alongside other inlet leaves in sync 2), in addition to 2 tablespoons of new cleaved parsley leaves.
2 quarts hand crafted chicken stock (or low-sodium canned stock)
1 entire bone-in, skin-on chicken bosom, split (12 to 16 ounces all out)
1 huge onion, split down the middle
2 inlet leaves
2 pounds reddish brown potatoes (around 2 medium) stripped and cut into harsh 1-inch pieces
2 pounds dads Criollas (around 20 potatoes), stripped
1 pound Red Bliss potatoes (around 2 little), stripped, split into quarters longwise, and cut into 1/2-inch cuts
1/4 cup dried guascas (see note)
2 ears corn, shucked and broken into 3 pieces each
1 little onion, finely diced (around 3/4 cup)
2 tablespoons slashed cilantro
1 serrano or 1/2 jalapeño chile, cultivated and finely minced
Legitimate salt and newly broke dark pepper
1/2 cup sharp cream, diminished with 1 tablespoon milk
1/2 cup tricks, flushed, depleted, and generally hacked
1 ready avocado, ideally smooth, light-green fuerte assortment, cut into wedges
Consolidate chicken stock, chicken bosom, onion, straight leaves, potatoes, and guascas in an enormous saucepot or Dutch stove. Add more water if important to cover solids by 1-inch. Heat to the point of boiling over high warmth. Lessen to a stew and cook until chicken bosom is cooked through, around 10 minutes. Move chicken bosom to plate and put to the side until cooled to room temperature.
Keep on stewing potatoes until russets and daddies Criollas are totally delicate and self-destructing, around 45 minutes longer, adding more water as essential. Dispose of onion and straight leaves. Utilizing whisk, squash potato pieces against side of pot and mix energetically to thicken soup. The soup ought to be thick, with huge pieces of potatoes actually remaining.
Add corn cobs and keep on cooking, blending at times, until corn is cooked and soup is thickened to the consistency of thick substantial cream, around 15 minutes longer. Eliminate from heat.
While soup is cooking, make the aji: Combine onion, cilantro, and chile pepper in little serving bowl and add water until just covered. Season liberally with salt and mix to consolidate. Put in a safe spot. Dispose of chicken skin and bones. Shred meat into scaled down pieces and put to the side in serving bowl.
Season soup to taste with salt and pepper. Serve promptly, passing picked chicken, cleaved tricks, sharp cream, and aji table-side for burger joints to add to their bowl. Serve avocado cuts as an afterthought.