Ajiaco Bogotano

Ingredients

• 2 pcs Chicken Thigh
• 1 pcs Russet Potato
• 2 pcs Yukon Gold Potato
• 8 pcs Baby Yellow Potato
• 1 pcs Corn
• 4 pcs Scallion
• 3 pcs Garlic
• 10 g Cilantro
• 2 tbsp Guascas
• 1 pcs Bay Leaf
• 1.2 l Chicken Stock
• 2.75 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 60 ml Heavy Cream
• 2 tbsp Capers
• 1 pcs Avocado

Method

1. Peel and thinly slice the {russet_potato}, peel and slice the {yukon_gold_potato}, and halve the {baby_yellow_potato}. Slice the {scallion}, mince the {garlic}, roughly chop the {cilantro}, and cut the {corn} into thick rounds.
2. In a large pot over medium heat, add {chicken_stock}, {chicken_thigh}, the white parts of the {scallion}, half the {garlic}, {bay_leaf}, {kosher_salt}, and {black_pepper}. Bring to a gentle simmer, skimming if needed, then cook until the {chicken_thigh} is tender and the broth smells savory.
3. Add the {russet_potato}, {yukon_gold_potato}, and {corn} to the pot over medium-low heat and simmer until the {russet_potato} starts to break down and thicken the broth while the {yukon_gold_potato} and {corn} turn tender. Season again with a little more {kosher_salt}.
4. Add the {baby_yellow_potato}, green parts of the {scallion}, remaining {garlic}, and {guascas} to the pot over medium-low heat. Simmer until the {baby_yellow_potato} is just tender and the aroma turns deeply herbal, then stir in most of the {cilantro} and taste to adjust with {kosher_salt}.
5. Lift out the {chicken_thigh}, let it cool briefly, then shred the meat and discard the bones. Return the {chicken_thigh} to the pot so it stays juicy in the broth.
6. Halve and slice the {avocado} just before serving so it stays green and creamy.
7. Ladle the soup into warm bowls and top with the remaining {cilantro}. Serve with {heavy_cream}, {capers}, and the {avocado} alongside for a classic finish.