Recipe for cooking ajiaco bogotano

Recipes from Peru, Brazil and South America :: South American Main Dish Poultry

1 (3 pound) chicken, cut into small pieces
2 quarts cold water
1 large onion, peeled and halved
1 bay leaf
1/8 tsp. ground cumin
1/8 tsp. thyme
1 Tbsp. salt
1/4 tsp. pepper
4 med. potatoes, peeled and halved
1 lb. tiny boiling potatoes, peeled and halved
5 ears corn, cut into 2-in. rounds
1 c. plus 2 Tbsp. heavy cream
2 Tbsp. capers, drained and rinsed in cold water
1 avocado, peeled, pitted and thinly sliced or cubed

In a heavy 5-quart pot, combine the chicken and water. Let it come to a boil over high heat, skimming off the scum that rises to the surface. Add the onion, bay leaf, cumin, thyme, salt and pepper. Reduce the heat to low; cover and cook for about 1/2 an hour 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. But 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 1/2 an hour 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 or without a lid for 5-10 mins., depending on the tenderness of the corn.

To serve, pour 3 Tbsp. of cream and 1 tsp. of capers into each of 6 deep soup bowls. Ladle the soup into the bowls and float the avocado on top.

Serves 6.