Used as a spice in the soup Asiaco/Ajiaco, a common colombian dish seasoned with 'guascas' or also know as potato weed.
Ingredients
1 chicken, cut into 8 pieces
3 tablespoons unsalted butter
2 teaspoons dried oregano
1 large white onion, finely chopped
60g russet potatoes
6 cups chicken broth
1 cup water
90g yellow potatoes (Yukon gold) peeled and cubed
3 ears of corn
Pat chicken dry and season. Heat butter in pan, Brown chicken, skin side down for about 10 minutes.
Remove chicken, add onion, oregano, and salt/pepper to pot and sauté about 5 minutes.
Peel and coarsely grate russet potatoes and add to pot with chicken, broth and water.
Cover and simmer, stirring occasionally until chicken is cooked through, about 25 minutes.
Remove chicken from pot to cool. Add Yukon golds, cover and simmer stirring occasionally about 10 minutes.
Add corn, cover, simmer (stirring) about 5-10 minutes.
Debone chicken and add back to pot.
Serve with accompaniments (1/2 cup chopped fresh cilantro leaves, 1 cup heavy cream, 3 tablespoons drained capers, 3 avocados, cubed)on the side.
References: http://www.seriouseats.com/recipes/images/IMG_2913.JPG
http://homeparents.about.com/od/soupsandstews/r/ajiaco.htm
