Colombian chicken soup: ajiaco

• Meat

  • 12 Chicken thighs, boneless skinless

• Produce

  • 1 cup Avocado
  • 2 Bay leaves
  • 2 Carrots
  • 1/4 cup Cilantro
  • 2 cups Corn, fresh or frozen & defrosted kernels
  • 1 cup Onion
  • 1 1/2 tsp Oregano, fresh leaves
  • 1 tsp Thyme, fresh leaves
  • 3 Yukon gold potatoes or other waxy potatoes, medium

• Canned Goods

  • 5 cups Chicken broth, low-salt

• Condiments

  • 1 1/2 tbsp Capers
  • 1 tbsp Lime juice, fresh
  • 1/2 tsp Tabasco sauce or other hot pepper sauce

• Baking & Spices

  • 3 grinds Black pepper, fresh ground
  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt
  • 2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Other

  • Garnish

Found on panningtheglobe.com

Description

Ingredients

• 12 boneless skinless chicken thighs
• 1 teaspoon kosher salt
• several grinds of fresh ground black pepper
• 4 tablespoons olive oil, divided
• 1 cup chopped onion (1 medium onion)
• 5 cups low salt chicken broth (such as Swansons), divided
• 2 cups corn kernels, divided (fresh or frozen & defrosted)
• 1½ teaspoons chopped fresh oregano leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 bay leaves (substitute 2 teaspoons chopped guasca, if you can find it)
• 2 medium baking potatoes (about 1 pound), peeled and grated or finely diced.
• 3 medium yukon gold potatoes or other waxy potatoes (about 1 pound) peeled and cut into 1-inch cubes.
• 2 carrots, peeled and thinly sliced crosswise (about ¾ cup)
• ¼ cup chopped cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons salt
• ½ teaspoon Tabasco sauce or other hot pepper sauce
• ¼ teaspoon freshly ground black pepper
• Garnish
• 1 cup cubed avocado, spritzed with a little lime juice to keep it from turning brown
• 1½ tablespoons capers, rinsed

Directions

• Roast the chicken thighs Preheat the oven to 425ºF. Spread thighs out in a large baking dish that holds them in a single layer. Sprinkle with 1½ teaspoons salt and a few grinds of black pepper. Drizzle with 2 tablespoons olive oil. Roast in the middle of the oven for 20-25 minutes, until chicken is cooked through. Remove baking dish from oven. Cover with foil and set aside for 10-15 minutes. Shred chicken by hand or by pulling it apart with two forks.
• Make corn puree In a blender, puree 1 cup of corn with 1½ cups chicken broth. Set aside.
• Make soup base Heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add onions and cook, stirring occasionally, for 5 minutes until softened. Pour corn puree to the pot, along with the grated or finely diced baking potatoes, the remaining 3½ cups chicken broth, oregano, thyme and bay leaves. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally. Add cubed yukon gold potatoes and sliced carrots to the pot. Cover and simmer for 15 minutes.
• Finish the soup Add shredded chicken plus any accumulated juices in the baking dish, the remaining cup of corn, cilantro, lime juice, salt, pepper and Tabasco. Simmer, uncovered, for 5 minutes or until soup is heated through. Remove bay leaves.
• Garnish with avocado and capers