Ajiaco de Pollo Bogotano

• 2 ounces butter
• 3 pounds chicken in serving peices
• 2 large onions finely chopped
• 8 medium potatoes thinly sliced
• 3 pounds chicken broth
• 1 x cumin seeds optional
• 6 each new potatoes
• 1 x salt and black pepper to taste
• 2 each corn each cut in three
• 3 tablespoons capers
• 1/2 pound double cream

1. Heat the butter in a heavy casserole and saute the chicken peices with the onion until the chicken is golden.
2. Add the thinly sliced potatoes and the stock.
3. Cover and cook on a low heat for about 25 minutes.
4. Add the new potatoes and cook for about 20 minutes more, or until chicken and new potatoes are tender.
5. Remove the chicken peices and new potatoes and work the stock through a sieve.
6. Return stock to casserole.
7. Season to taste.
8. Add the chicken and potatoes, corn and capers.
9. Simmer for 5 minutes.
10. Add cream and cook just long enough to heat through.
11. Serve in deep soup plates with avocado sauce on the side.

butter, chicken, onions, potatoes, chicken broth, cumin seeds optional, potatoes, salt, corn, capers, cream

Taken from recipeland.com/recipe/v/ajiaco-de-pollo-bogotano-49534 (may not work)