The creamy and hearty ajiaco, a national dish, is a favorite during the holiday season. It is made with guascas, a native herb with a distinct flavor. (Look for it where Latin American and Andean foods are sold.)
Ingredients:
2 to 3 cloves garlic, minced
1 3/4 tsp. salt, divided
1/4 tsp. black pepper
1 1/4 to 1 1/2 lb. skinless chicken breasts
3 tbsp. butter or vegetable oil
1 small onion, finely chopped
1 celery rib, coarsely chopped
2 small carrots, peeled and cut into 5 or 6 pieces each
3 1/2 cups water, divided
1/2 lb. small yellow potatoes, peeled and cut into quarters
1/2 lb. small red or purple potatoes, peeled and cut into quarters
1/2 lb. white potatoes, peeled and cut into 1/4-inch-thick slices
2 ears corn, cut into 4 or 5 pieces each
4 to 5 sprigs fresh cilantro, coarsely chopped
1 tbsp. dried guascas or 1 1/2 tsp. dried marjoram
Heavy cream
Capers
Ripe avocado slices
Preparation: Combine minced garlic, 1 1/2 teaspoons salt, and black pepper and rub mixture over chicken breasts. Refrigerate and allow to marinate at least 1 hour, preferably overnight.
Heat butter or vegetable oil in large, wide-bottomed stockpot or Dutch oven over medium-high heat. Add skinless chicken breasts, onion, celery, and carrots and sauté several minutes, turning chicken breasts over, until lightly browned on both sides. Add 3 cups water and then yellow and red or purple potatoes.
Cover and cook over medium-high heat 45 minutes. Remove breasts and set aside. Using back of fork or wooden spoon, lightly smash some potato pieces against inside of pot. Add white potatoes, corn, cilantro, and guascas or marjoram, remaining 1/2 cup water, and remaining 1/4 teaspoon salt. Stir well and cover. Meanwhile, remove bones from chicken. Cut breast meat into 1/2-inch-thick strips and add to soup.
Cook another 25 to 30 minutes, until white-potato slices easily break apart. In each soup bowl add 1 to 2 tablespoons heavy cream and 1 teaspoon capers and ladle in soup. Top with avocado slices. Serve hot. Makes 4 to 5 servings.
