Eosinophilic Esophagitis Friendly Ajiaco
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Learn more →Ingredients
6 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 2 lbs bone-in, skin-on chicken drumsticks (about 4 drumsticks)
- 8 cups low-sodium chicken broth
- 4 cups water
- 1 medium white onion, halved
- 4 cloves garlic, smashed
- 4 scallions, trimmed
- 1 lb papa criolla (frozen or fresh), halved if large
- 1 lb papa pastusa or russet potatoes, peeled and cut into 1-inch chunks
- 1 lb papa amarilla or yukon gold potatoes, peeled and cut into 1-inch chunks
- 3 tbsp dried guascas
- 1 ½ tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- 1 cup heavy cream
Can be omittedheavy cream
- 1 cup capers, drained
- 1 ripe avocado, sliced
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the chicken thighs, drumsticks, chicken broth, and water in a large 6-quart pot. Add the halved onion, smashed garlic, and scallions. Bring to a boil over high heat, then reduce to a steady simmer and cook, skimming any foam that rises to the surface, for 25 minutes, until the chicken is cooked through and reaches 165°F (74°C) at the thickest part not touching bone.
- 2
Using tongs, transfer the chicken pieces to a cutting board and set aside to cool slightly. Discard the onion halves, garlic, and scallions from the broth.
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