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Kiska Guascas -Dehydrated, Ajiaco Recipe 4 chicken breasts, skinned and quartered 1 medium onion, cut into chunks 2 garlic cloves, quartered 1 medium yam, cut into 8 pieces 4 cups chicken stock or 4 bouillon cubes or 4 teaspoons consommé granules dissolved in 4 cups water 6 scallions 10 sprigs fresh cilantro 2 medium potatoes, peeled and thinly sliced (prefferably yellow) 2 ears corn, each cut into 4 pieces 3 tablespoons capers, drained 1 cup fat-free plain yogurt 1 avocado, peeled and sliced Put chicken breasts, onion garlic, yam, and stock in a casserole; cover and cook over low heat for 30 minutes; remove and save chicken pieces. Strain stock through a sieve: return strained stock to casserole. Add chicken, scallions, cilantro, potatoes, corn, and capers to stock; simmer, covered, for 10 minutes. Remove from heat: discard scallions and cilantro sprigs Add yogurt, stir over low heat for 1 minute. Serve in deep soup bowls accompanied by avocado
- Colombian Aromatic Herbs
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