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Prep time: 25 minutes
Cook time: 1 hour, 30 minutes
Yield: Serves 10 to 12.
Ingredients
Soup Ingredients:
* 3 pounds chicken thighs and legs, skin removed, rinsed well
* 1 large white or yellow onion, chopped
* 1 pound russet potatoes, peeled and diced
* 5 garlic cloves, minced
* Salt
* 1 1/2 quarts water
* 1 quart chicken stock
* 1 tablespoon cumin
* 3 bay leaves
* 2 pounds small potatoes, of various colors
* 2 ears of fresh corn, cut crosswise into 1-2 inch rounds
Aji Ingredients:
o 4 scallions (white and light green parts only)
o 2 Roma or other plum tomatoes, seeded and chopped
o 2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, do NOT touch your eyes!)
o 1/4 cup fresh cilantro leaves
o 3 Tbsp lemon or lime juice
o 1/4 teaspoon of kosher salt
o Garnish: capers, sour cream, avocados, cilantro
Cook time: 1 hour, 30 minutes
Yield: Serves 10 to 12.
Ingredients
Soup Ingredients:
* 3 pounds chicken thighs and legs, skin removed, rinsed well
* 1 large white or yellow onion, chopped
* 1 pound russet potatoes, peeled and diced
* 5 garlic cloves, minced
* Salt
* 1 1/2 quarts water
* 1 quart chicken stock
* 1 tablespoon cumin
* 3 bay leaves
* 2 pounds small potatoes, of various colors
* 2 ears of fresh corn, cut crosswise into 1-2 inch rounds
Aji Ingredients:
o 4 scallions (white and light green parts only)
o 2 Roma or other plum tomatoes, seeded and chopped
o 2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, do NOT touch your eyes!)
o 1/4 cup fresh cilantro leaves
o 3 Tbsp lemon or lime juice
o 1/4 teaspoon of kosher salt
o Garnish: capers, sour cream, avocados, cilantro
Method
1 Put the chicken, diced russet potatoes, chopped onion and garlic in a large (at least 8 quart) stock pot and add 1 1/2 quarts of water and the quart of chicken stock. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Add the cumin, bay leaves and salt to taste. Simmer this until the meat wants to fall of the bones of the chicken — anywhere from 45 minutes to 1 hour, 15 minutes.3 Pour the pureed soup base back into the pot and bring to a very gentle simmer. Add the second batch of potatoes and cook until tender, about 20-40 minutes, depending on size.
4 While the potatoes are cooking, shred the meat off the chicken bones and set aside. Make the salsa by pulsing all the ingredients in a food processor until they're finely minced. Transfer to a serving bowl.
5 Drop the pieces of corn on the cob into the simmering soup and cook for 5 minutes.
6 Serve the soup with the salsa, capers, sliced avocados, sour cream, and cilantro in separate bowls. Let people add garnishes to their own servings.
(Collect From Quick Recipe)
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