Ajiaco – Columbian Chicken, Potato, and Cilantro Soup

Guasca is a Columbian herb – aka pacpa yuyo, paco yuyo, and waskha, burrionera, albahaca silvestre and saetilla, mielcilla, piojito, galinsoga, gallant soldier, quickweed, and potato weed, according to Wikipedia. I use Mexican oregano in its place.

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 large onion, coarsely chopped
• 5 cloves garlic, coarsely chopped
• 2 bay leaves
• 1 T Diamond kosher salt
• 1 tsp black pepper
• 4-5 c chicken broth (I used 4 tsp Roasted Chicken Better Than Bouillon)
• 2 lbs mixed potatoes (red, Yukon Gold, and russets), cut into bite-size chunks (peel the russets and the red but not the Yukon Gold)
• 2 T dried guascas (if you don’t have guascas – a distinct possibility – substitute 1 tsp dried oregano or Mexican oregano)
• 2 to 3 ears fresh corn, cut crosswise into quarters, or 10 oz frozen corn kernels
• 1/2 c chopped cilantro 

For toppings:

• 2 avocados, pitted, peeled and thinly sliced
• 1/2 c Mexicana crema, sour cream or crème fraîche
• 1/2 c chopped cilantro
• 2 T drained capers, chopped

Combine chicken thighs, onion, garlic, bay leaves, salt, pepper, broth, potatoes, and guascas in a large saucepan or Dutch oven. Add more water if necessary to cover solids by 1-inch. Bring to a boil over high heat. Reduce to a simmer and cook until chicken is cooked through, about 25 minutes. Remove chicken thighs and set aside to cool and then cut or shred into bite-size pieces. If the potatoes aren’t yet fully cooked, continue to cook them in the broth until totally tender.

When the potatoes are cooked and very soft, take a whisk and mash some of the potatoes against the side of the pot and stir to thicken the soup. Then add the corn and the cilantro and simmer with the lid on until the corn is cooked – about 5 minutes longer, if using cobs of corn – or 2-3 minutes, if using frozen corn. Return the chicken to the pot. Simmer another few minutes until the chicken is warmed through. Ladle the soup into individual bowls and place the toppings on the table to be passed around.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.