Fine Cooking

Servings:eight.

这种丰盛的汤是波哥大附近山区的特色菜，也是哥伦比亚最著名的菜肴之一。传统上，Aji是由辣椒制成的，这些辣椒尚未被种植，但您可能会发现没有种子的辣味。剩下的Aji在烤肉或烤肉上很美味。

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3磅切割鸡肉，脱掉皮肤，冲洗良好
1 large white onion, peeled and cut into quarters
1 leek (white and light green parts only), cut into 1-inch rings, and rinsed thoroughly
1 green bell pepper, seeded and cut into 1-inch pieces
2 ears fresh corn, cut crosswise into quarters
2肋骨芹菜，切成1英寸的碎片
2个大胡萝卜，去皮并切成1英寸的碎片
3/4 lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes
3/4磅爱达荷州土豆，剥皮并切成1英寸的立方体
3/4 lb. small red potatoes, peeled and cut into 1-inch cubes
6个丁香大蒜，去皮
1/2 cup fresh cilantro leaves
2 chicken bouillon cubes
1 Tbs. kosher salt; more to taste
1/2 tsp. ground black pepper

4 scallions (white and light green parts only)
1 medium tomato, peeled and seeded
1个小白洋葱，去皮
2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, and don’t touch your eyes)
3汤匙。新鲜的香菜叶
3汤匙。白醋
1/4 tsp. kosher salt

2个成熟的鳄梨，去皮并切成1/2英寸的立方体
1 cup sour cream or crème fraîche
1/2 cup nonpareil or other small capers, rinsed and drained (if using large capers, chop them coarsely)
1/2杯切碎的新鲜香菜叶

准备

将鸡肉放入一个大的（至少8夸脱）的汤锅中，然后加8杯水。用高火煮沸，然后将热量减少到剧烈的小火中。煮10分钟，经常掠过漂浮在表面的泡沫。
Add all the vegetables, the garlic, the cilantro, and the bouillon cubes to the pot, along with the salt and pepper. Stir a few times to distribute the vegetables 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 and add more if needed.
用钳子或开槽的勺子挑选出鸡块，然后将其放在大盘子上。用大汤匙搅拌汤，分解一些土豆，以稍微加增汤。如果很快上菜，请保持热，或者冷却并冷藏。
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.

In a food processor, pulse all the aji ingredients until they’re finely minced. Transfer to a serving bowl.

Put the avocados, sour cream or creme fraiche, capers and cilantro leaves in small bowls and set them on the table along with the bowls of shredded chicken and the aji. Reheat the soup if necessay and ladle it into large soup bowls, putting a quater ear of corn in each bowl. Let your guests add the garnishes and the aji as they like.

提前提示

The soup and the aji can be made a day ahead. If the soup is too thick after it’s reheated, thin it with a little water.

（7个评分） Read Reviews

vdepoyster|12/02/2017

神话般的风味结合！我用大腿鸡肉跳过了Aji，它仍然很棒！刺山柑增加了一个惊喜。谢谢！
用户-3203193|02/13/2014

this soup is fantastic!! The broth is very flavorful and the aji is a perfect addition! But my favorite burst of flavor is from the addition of the capers! Oh My!!! I didn't have all the ingredients on hand for the toppings except for capers but it worked out just fine. I also added parsnips with the potatoes and it gave it a very welcome sweet touch. Will pass this along to friends... worth making this recipe a family staple! Thanks!!
烹饪坎普|01/25/2013

One of the best soups I've ever encountered! The garnishes are excellent, don't skip even one, especially the capers. Biting into a caper with some of this soup is a tasty explosion of flavor! The only thing I did different, was to use chicken broth instead of water, for more flavor. Also did not use a whole chicken, just legs and thighs. It was a little too potato heavy for us, so next time I'll up the veggies and cut back on the potato. You have to try this soup! It will be repeated often at our house.
KLMPT53282|2012年10月19日

即使没有所有装饰，这种汤绝对是“世界之外”的美味。这几乎是万无一失的。这绝对是未来几年的守护者。