Ajiaco de Pollo Bogotano
This rich and succulent one pot chicken dish will for sure satisfy everyone around your dining table. 90
90
Ingredients
| 2 | ounces |
butter
|
|
| 3 | pounds |
chicken
in serving peices |
|
| 2 | large |
onions
finely chopped |
|
| 8 | medium |
potatoes
thinly sliced |
|
| 3 | pounds |
chicken broth
|
|
| 1 | x |
cumin seeds
optional |
* |
| 6 | each |
new potatoes
|
* |
| 1 | x |
salt and black pepper
to taste |
* |
| 2 | each |
corn
each cut in three |
* |
| 3 | tablespoons |
capers
|
|
| ½ | pound |
double cream
|
Directions
Heat the butter in a heavy casserole and sauté the chicken peices with the onion until the chicken is golden.
Add the thinly sliced potatoes and the stock.
Cover and cook on a low heat for about 25 minutes.
Add the new potatoes and cook for about 20 minutes more, or until chicken and new potatoes are tender.
Remove the chicken peices and new potatoes and work the stock through a sieve.
Return stock to casserole.
Season to taste.
Add the chicken and potatoes, corn and capers.
Simmer for 5 minutes.
Add cream and cook just long enough to heat through.
Serve in deep soup plates with avocado sauce on the side.
Nutrition Facts
Serving Size 778g (27.4 oz)Amount per Serving
Calories 93141% of calories from fat
% Daily Value *
Total Fat 42g
65%
Saturated Fat 19g
95%
Trans Fat
0g
Cholesterol 278mg
93%
Sodium 1358mg
57%
Total Carbohydrate
20g
20%
Dietary Fiber 5g
20%
Sugars g
Protein
151g
Vitamin A 92%
•
Vitamin C 37%
Calcium 11%
•
Iron 25%
* based on a 2,000 calorie diet
How is this calculated?
