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Miami Ajiaco Chicken Corn Chowder

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Miami Ajiaco Chicken Corn Chowder
    Posted: 22 September 2012 at 10:11
 
The word ajiaco denotes different colloquial expressions throughout South America, however, in Colombia, and in Miami, amongst the Colombianos, it represents Chunky Chicken Corn Chowder, thickened by a variety of Potato species.
 
The Criollo Potato, is a tiny yellow tuber which breaks down completely giving the chicken broth a rich, silky mouthfeel.
 
If you cannot come across Criollo potatoes, russets shall give the same texture if you grate them and red potatoes shall provide the contrast. The capers give a punch.
 
 
 
ajiaco colombian chicken, corn and potato chowder ...
 
1 WHOLE CHICKEN 3 POUNDS OR 3 POUNDS OF SELECTED CHICKEN PARTS OF CHOICE
2 QUARTS WATER
2 CUPS CHICKEN STOCK
1 LARGE WHITE ONION MINCED
1 TBLSP. OREGANO OR DRIED GUASCAS
1 POUND CRIOLLOS OR RUSSET POTATOES QUARTERED
1 POUND YUKON POTATOES
1 POUND RED BOILING POTATOES
3 EARS OF FRESH CORN, CUT INTO 1 INCH ROUNDS OR 2 CUPS KERNELS (10 OZ. )
1/4 CUP FRESH CILANTRO CHOPPED FINELY
1 /2 CUP HEAVY CREAM MIXED WITH CRÉME FRAÎCHE OR SOUR CREAM
1/4 CUP DRAINED AND RINSED CAPERS
3 SIZ OUNCE RIPE HASS AVOCADOS DICED INTO CUBES
 
1) place the chicken in a 6 to 8 quart pot with salted water, and the chicken stock, onion, oregano and 1 1/2 tsps. salt.
 
2) bring to a boil and skim, foam & then, simmer covered until the chicken is cooked through 35 mins.
 
3) place the chicken in a large platter to cool slightly and reserve the broth
 
4) Add the criollo potatoes or the russets to the reserve broth
 
5) if using russets, peel coarsely and grate first and then, simmer uncovered stirring occasionally until the potatoes are falling apart - 1/2 hour.
 
6)  meanwhile, peel the Yukon potatoes and boil cut up into 1 inch pieces and add to the pot, and simmer Covered stirring occasionally until almost tender 15 mins.
 
7) add the corn, 1/4 cup Cilantro herb, and 1 tsp. coarse black pepper and simmer covered until corn is tender 8 mins.
 
8) while the corn is cooking, coarsely shred the chicken, discarding the fat and skin, and bones. Add the chicken to the chowder, and stir occasionally until heated through.
 
9) season with salt, and serve this stew with cream, capers, avocado and the remaining cilantro sprinkled on top in big bowls.
 
ENJOY WITH A GLASS OF WHITE OR ROSÉ WINE, AND CRUSTY HOT OVEN BREAD.
 
Marge.
 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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