Receta Colombian Chicken, Corn, And Potato Stew (Ajiaco)
by Global Cookbook

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	Raciónes: 6

Ingredientes

1 x chicken - (3 1/2 to 4 lbs) cut into 8 pcs Salt to taste Freshly-grnd black pepper to taste
3 Tbsp. unsalted butter
1 lrg white onion finely minced
2 tsp dry oregano crumbled
1 1/2 lb baking potatoes, like russets
6 c. chicken broth
1 c. water

2 lb yellow-fleshed potatoes, like Yukon Gold peeled, and cut 1/2" cubes, covered with water
3 x ears corn cut crosswise into 1" pcs
1/2 c. minced fresh cilantro leaves
1 c. heavy cream
3 Tbsp. liquid removed capers
3 x ripe Hass avocados quartered, pitted, peeled, cut into 1/2" cubes

Pat chicken dry and season with 3/4 tsp. salt and 1/2 tsp. pepper. Heat butter in a wide, heavy 7- to 8-qt pot over moderately-high heat till foam subsides, then brown chicken in 2 batches, skin-side down first, turning occasionally, about 10 min. Transfer chicken as browned to a plate.
Add in onion to pot, along with oregano and 1 tsp. each salt and pepper, and saute/fry, stirring, till light golden brown, about 5 min. Peel and coarsely grate the baking potatoes with a box grater, and add in to the pot. Add in back the chicken, broth, and water. Simmer, covered, stirring occasionally, till chicken is cooked through, about 25 min.
Transfer chicken with tongs to a cutting board to cold. Drain the cubed yellow potatoes and add in to pot. Simmer, covered, stirring occasionally, till cubed potatoes are almost tender, about 10 min. Add in corn and simmer, covered, till tender, 5 - 10 min more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add in meat to pot and heat through.
Serve stew with accompaniments in separate bowls.
This recipe yields 6 servings.