This is a multi-step recipe that took over 4 hours to make. First, make the chicken stock: place a whole chicken in a stock pot, cover with 12-14 cups water, and bring to a boil. Reduce to a simmer, then skim scum off the top. Add carrot chunks, celery chunks, 2 bay leaves, an onion (halved), parsley sprigs, black peppercorns, thyme, and a few whole garlic cloves (bruised). Cook for about 11/2 hours, uncovered, on low heat so that the stock is lightly burbling. Remove chicken and all vegetables/aromatics from the pot. Remove chicken meat from bones, tease into bite-sized pieces, and set meat aside. Toss the aromatics, including cooked vegetables. Second, start the ajaico: saute chopped onion, chopped celery, and pulverized annatto seeds in a little olive oil in a saute pan until wilted, then add mixture to the chicken stock. Add peeled and diced cassava, sweet potato, and calabaza squash. Let simmer, covered, for about 20 minutes. Then add diced (unpeeled) red boiling potatoes, cover and simmer for another 20 minutes. Then add corn (I used frozen) and the cooked chicken to the pot and cook for another 10 minutes. Then, cut off heat and add peeled, seeded, diced tomato and chopped fresh cilantro. Serve with fresh avocado, jalapeno sauce (minced fresh jalapeno, lime juice, olive oil, and a dash of salt), and white rice (not shown).
This recipe is from The Whole World Loves Chicken Soup by Mimi Sheraton. (Feb. 2013)
Cooking Adventures 