Ajiaco Bogotáno

SERVES 8

TO MAKE AJIACO into a meal, serve with steamed rice and set out bowls with garnishes of sour cream, capers and chopped avocados. Provide hot sauce for those who like it spicy.

Chicken 1 whole Chicken Stock 2L Onion 1 large, cut in half Bay Leaves 2 Fresh Thyme 1 sprig Fresh Oregano 2 sprigs Parsley a handful, with stalks Cilantro 1 bunch Starchy Potatoes 2 large, peeled, cut into 1" chunks Yukon Gold Potatoes 2 large, peeled, cut into 1" chunks Baby Red Potatoes 1 lb, peeled and quartered Corn 2 ears, shucked and cut into 4 pieces Salt and Freshly Ground Black Pepper to taste

To Garnish

Chopped Avocados Sour Cream Capers Hot Sauce

1 TIE the herbs, bay leaves and green onions into a bundle with string and drop into a large saucepan along with the onion halves, chicken and potatoes. Pour in the stock and simmer for 30 minutes remove the chicken and set aside to cool.

2 ADD the starchy potatoes and Yukon Golds and boil for 15–20 minutes until the potatoes start to break down.

3 REMOVE the herb bundle and the onions. Use a potato masher to help the potatoes thicken the soup. Add the red potatoes and corn and simmer until they are tender.

4 MEANWHILE, shred the chicken, discarding the skin and bones.

5 SEASON the soup with salt and black pepper. Ladle into bowls and serve with the shredded chicken and other garnishes set out in bowls.