AJIACO DE POLLO
Norman Van Aken, © 2001
Serves: 4 quarts
4 boneless, chicken breasts
3 Tablespoons pure olive oil
5 garlic cloves, minced
1 Spanish onion, diced
1 tomato, peeled, seeded and roughly chopped
10 Cups chicken stock
1 ½ pounds yellow Finnish or Yukon gold potatoes, peeled and sliced very thin
1 ½ pounds white skinned potatoes, peeled and sliced very thin
3 Cups roughly chopped spinach leaves, stems removed
3 ears of corn cut off the cob
2 Tablespoons minced oregano
¼ Cup cilantro leaves
3 scallions, minced
¼ Cup minced capers
1 avocado, pitted, peeled and diced
2 teaspoons lime juice
¼ Cup heavy cream, whipped to soft peaks
Kosher salt and cracked black pepper to taste
Heat the oven to 375º
In a large soup pot set over medium-high heat, heat the olive oil. Season the chicken breasts with salt and pepper and sear, skin side down, until golden on each side. Remove from the pot. Put the breasts in an ovenproof pan and put in the oven for 15 - 20 minutes, until done. Reserve covered to keep warm.
Lower the heat to medium and add the garlic to the soup pot and saute for about 30 seconds. Add the onion and cook for 5 minutes then add the tomato and cook 3 more minutes.
Now add the potatoes and the chicken stock and bring to a simmer and simmer until the potatoes are cooked 20 to 30 minutes. When they are cooked add the spinach, corn and oregano to the soup, season with salt and pepper and turn the heat to low. Cook for 10 minutes.
Set up your garnishes: Combine the minced scallion and the cilantro in a small bowl. Reserve. Place the capers in a small bowl and reserve. Toss the avocado with the lime juice. Place it in a small bowl and reserve. Lightly whip the cream to soft peaks and reserve, chilled.
Take the reserved chicken and dice it into ½ inch cubes. Serve in shallow soup bowls, garnished with the warm chicken, diced avocado, scallion mixture, capers and a drizzle of the whipped cream.