Thick chicken soup with potatoes and corn

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 500, total fat 33 G., saturated fats 9 G., proteins 26 G., carbohydrates 27 G., fiber 7 G., cholesterol 136 mg, sodium 877 mg, sugar 5 G.

Succulent chicken legs are simmered with corn and colorful potatoes, creating a thick, mouth-watering soup similar to ajiaco, a Colombian dish popular in Bogotá restaurants. The finishing touch is sour cream and capers, which immediately liven up the soup's flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 chicken legs (about 1 kg)
1 cup diced onion (about 1 medium onion)
4 cloves garlic, crushed
1 bay leaf
1 bunch fresh cilantro (coarsely chop the stems, set aside 1 cup of leaves)
1 bunch green onions, coarsely chopped, white parts separated from green parts
1-2 teaspoons hot habanero sauce
3 tomatoes (about 1 1/4 cups), chopped (remove seeds and cores)
450 g of a mixture of yellow and purple (or red) potatoes, cut each tuber into 4 pieces and cut into 2 cm pieces.
1 ear of corn, cut into 1cm thick circles.
1-2 avocados, thinly sliced for serving
0.5 cup sour cream, for serving
1/4 cup capers, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken legs, blue potatoes, corn, Avocado, Habañero pepper, bay leaf, capers

Cooking the dish according to the recipe:

Place the chicken in a 5-quart (5-liter) saucepan, add 1.5 teaspoons of salt, and 8 cups of water to cover the chicken legs. Bring to a boil, reduce heat, and skim off any foam from the surface of the broth. Add the onion, garlic, bay leaf, cilantro stems, and white parts of the green onions. Simmer, partially covered, until the chicken is tender and easily pierced with a knife, 35-40 minutes. Transfer the chicken to a bowl and let cool for about 10 minutes.
Meanwhile, prepare the ahi sauce.:

In a food processor, combine the green onion, hot sauce, tomatoes, 1/2 teaspoon salt, and 1/2 cup cilantro leaves. Process until the mixture forms a chunky sauce. Set aside. Alternatively, you can chop the ingredients by hand and stir them into the sauce.

Add the potatoes and 1 1/4 teaspoons of salt to the soup. Cover, bring back to a boil, and simmer for another 10 minutes.
Meanwhile, remove the chicken from the bones and shred with your hands or two forks (discard the bones and skin). Set the chicken aside. Add the corn to the soup and simmer until the corn and potatoes are tender when pierced with a knife, 3-4 minutes. Add the chicken back to the soup and bring it back to a simmer. Add salt if needed.
Ladle the soup into 6 deep bowls and serve with avocado slices, sour cream, capers, ahi sauce, and the remaining cilantro leaves.

Categories:

recipe / Calorie content of prepared meals / Food processor / Soups / Thick soups and stews / Meat soups / Food Network - recipes / Spanish cuisine

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