Colombian Ajiaco Verde Chicken Soup

Ingredients

• 1 lb boneless chicken thighs
• 12 oz waxy potatoes, cut into chunks
• 12 oz starchy potatoes, thinly sliced
• 2 ears corn, cut into rounds
• 5 cups chicken broth
• 2 tbsp neutral oil
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 1/2 cup chopped cilantro, plus more to serve
• 1 tsp dried oregano
• 3 tbsp capers, drained
• 1/2 cup cream or crema
• 1 avocado, sliced
• Salt and black pepper

Steps

1. Heat the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 6 minutes, then add the garlic and oregano for 30 seconds.
2. Add the chicken and the broth, bring to a boil, skim off the foam, then reduce to a bare simmer and poach for 20 minutes, until the chicken reaches 165F (74C).
3. Lift the chicken out, let it cool briefly, and shred it into coarse strands with two forks. Set aside.
4. Add the thinly sliced starchy potatoes to the broth and simmer for 20 to 25 minutes, stirring occasionally, until they have completely disintegrated.
5. Those dissolving potatoes are the whole point: they are what thickens ajiaco into a soup with body rather than a thin broth, so keep going until no slices remain.
6. Add the waxy potato chunks and the corn rounds and simmer for 15 minutes more, until tender but still holding their shape.
7. Return the shredded chicken with the cilantro and cook for 3 minutes. Season generously with salt and black pepper.
8. Serve very hot, with the capers, the cream, the avocado, and more cilantro added at the table by each person.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.