Make The Soup
Put the chicken in a large stockpot and add 8 cups water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface.
Add all the Vegetables, garlic, cilantro, and bouillon cubes along with 1 TBS. salt and 1/2 tsp. pepper. Stir a few times and submerge as many of the solids as possible. When the broth returns to a gentle boil, partially cover the pot and simmer, stirring once or twice, for 1 1/2 hours. Taste for salt.
Using tongs or a slotted spoon, transfer the chicken pieces to a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly. Keep hot if serving soon or let cool and refrigerate.
When the chicken is cool enough to handle pull the meat off the bones and shred it by hand. Discard the bones and tendons, and put the shredded chicken in a serving bowl.
Make The Ai
In a food processor, pulse all the aji ingredients until finely minced. Transfer to a serving bowl.
Serve The Ajiaco
Put the avocados, sour cream, capers, and cilantro in small bowls and set them on the table along with the bowls of shredded chicken and the aji. Reheat the soup if necessary and ladle into large soup bowls, putting a quarter ear of corn in each bowl. Let guests add the garnishes and the aji to their own servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (345g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.1mg||0 %|
|Sodium 48.6mg||2 %|
|Potassium 93.3mg||2 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.8g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 21
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