์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Ajiaco de Gallina Ecuatoriano
A hearty and flavorful chicken and potato soup, enriched with corn, peas, and a creamy, herb-infused broth. It's a comforting dish often enjoyed on cooler days.
๐ง ์ฌ๋ฃ
- 1 kg Whole chicken(cut into pieces)
- 500 g Yellow potatoes(peeled and quartered)
- 500 g White potatoes(peeled and quartered)
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 1 cup Green peas(fresh or frozen)
- 1 medium Yellow onion(chopped)
- 4 cloves Garlic(minced)
- 0.5 cup Cilantro(chopped, plus more for garnish)
- 2 tbsp Achiote oil
- 8 cups Water or chicken broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large pot, heat the achiote oil over medium heat. Add the chopped onion and minced garlic, sautรฉing until softened, about 5 minutes.
- 2
Add the chicken pieces to the pot and brown them on all sides. Season with salt and pepper.
- 3
Pour in the water or chicken broth, bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until the chicken is tender.
- 4
Add the yellow and white potatoes and the corn pieces to the pot. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes are tender.
- 5
Stir in the green peas and chopped cilantro. Cook for an additional 5 minutes, or until the peas are tender and heated through.
- 6
Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh cilantro.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, use homemade chicken broth.
- โIf you prefer a thicker soup, you can mash some of the cooked potatoes against the side of the pot.
- โAjiote oil gives the soup its characteristic yellow color and subtle flavor.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of cumin for extra depth of flavor.
- Some variations include adding a small amount of heavy cream at the end for extra richness.
- Serve with a side of avocado slices.