Ajiaco Bogotano

• 3 to 3 1/2 lb. chicken, cut into serving pieces
• 1 lb. beef shinbone, sawed into pieces
• 2 qt. cold water
• 1 large onion, peeled
• 1 small bay leaf
• 1/8 tsp. ground cumin seed
• 1/8 tsp. dried thyme
• 1 Tbsp. salt
• 1/4 tsp. white pepper
• 4 medium potatoes, peeled and sliced 1/4-inch thick
• 3 ears corn, cut into 2-inch rounds
• 1 c. plus 2 Tbsp. heavy cream
• 2 Tbsp. capers, drained and rinsed in cold water
• 1 avocado, peeled, pitted and thinly sliced

1. In heavy 5-quart casserole, combine chicken, shinbone and water.
2. The water should cover the chicken by an inch.
3. If necessary, add more water.
4. Bring to a boil over high heat, skimming off the scum that rises to the surface.
5. Add onion, bay leaf, cumin, thyme, salt and pepper.
6. Reduce to low heat.
7. Cover and cook for 30 minutes, or until the chicken is tender.
8. Transfer chicken to platter.
9. Pick out and discard shinbone and onion. Strain stock through sieve; return to casserole.
10. Skin chicken and cut or pull into pieces.
11. Discard skin and bones.
12. Cut chicken into 1/4-inch strips.

chicken, beef shinbone, cold water, onion, bay leaf, ground cumin, thyme, salt, white pepper, potatoes, corn, heavy cream, capers, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705830 (may not work)