(a soup from the
1 (3 lb.) chicken, cut into small
2 quarts cold water
1 large onion, peeled and halved
1/8 teaspoon ground cumin
1/8 teaspoon thyme
1/4 teaspoon pepper
4 medium potatoes, peeled and halved
tiny boiling potatoes, peeled and halved
5 ears corn, cut into 2-inch
1 cup heavy cream
2 tablespoons heavy cream
capers, drained and rinsed in cold water
1 avocado, peeled, pitted and thinly
sliced or cubed
1 packet (0.35 ounces) dried guascas (available at Latin
In a heavy 5-quart pot, combine
the chicken and water. Bring to a boil over high heat, skimming off the scum
that rises to the surface. Add the onion, bay leaf, cumin, thyme, salt and
Reduce the heat to low; cover and cook for about 30 minutes or
until the chicken is tender.
Transfer the chicken to a platter. Remove
the onion and strain the stock through a fine sieve. Remove the skin from the
chicken and discard. Cut the chicken meat into strips. Return the strained stock
in the pot to a boil over moderate heat; add the potatoes. Cover and cook for 30
minutes or until the potatoes are soft. Mash them against the side of the pan
until the soup is thick and fairly smooth. Add the corn and chicken and simmer
uncovered for 5 to 10 minutes, depending on the tenderness of the corn. Add the
packet of guascas and stir.
To serve: Pour 3 tablespoons of cream and 1
teaspoon of capers into each of 6 deep soup bowls. Ladle the soup into the bowls
and float the avocado on top.
This recipe from serves/makes 6
AFTER AJACO ...............................
1 Lb. ocean perch or red snapper fillets, cut into bite-size strips
1/2 Cup red onion, very thinly sliced
Juice of 4 large limes or lemons
3 Cloves garlic, minced
1 Tsp. hot pepper sauce
1 1/4 Cups unsweetened coconut milk
Place fish strips and onion slices in glass bowl. Cover with lime
juice, stirring to coat well. Cover and refrigerate until fish is
ìcookedî or opaque through the center, about 3 to 4 hours.
Drain off lime juice and discard.
Combine garlic, hot pepper sauce, coconut milk, salt and pepper
to taste in separate small bowl; pour over fish. Cover and refrigerate
an additional 2 hours for flavors to combine.
Divide into 6 small bowls or wine glasses; sprinkle with cilantro. Serve cold on lattuce leaves.