Spicy Colombian Ajiaco

Ingredients:

For the soup:

• 1 whole chicken (about 3-4 pounds), cut into pieces

• 3 large ears of corn, husked and cut into thirds

• 1 pound of small yellow potatoes (papas criollas), washed and halved

• 1 pound of red potatoes, washed and cut into chunks

• 1 pound of Russet potatoes, peeled and cut into chunks

• 2 tablespoons vegetable oil

• 1 large onion, finely chopped

• 4 garlic cloves, minced

• 2 tablespoons ground cumin

• 2 teaspoons ground coriander

• 1 tablespoon dried oregano

• 1 teaspoon paprika

• 1/2 teaspoon cayenne pepper (adjust to your desired level of spiciness)

• 2 bay leaves

• 8 cups chicken broth

• 4 cups water

• Salt and black pepper to taste

For serving:

• 1 cup heavy cream

• 1 cup capers, drained

• 1 cup fresh cilantro, chopped

• 1 cup avocado, diced

• 1 cup sour cream or crema fresca

Instructions:

• In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant.

• Add the chicken pieces to the pot and brown them on all sides. This step will enhance the flavor of the soup.

• Stir in the ground cumin, ground coriander, dried oregano, paprika, cayenne pepper, bay leaves, salt, and black pepper. Cook for a minute or two, allowing the spices to release their aromas.

• Pour in the chicken broth and water, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the chicken is tender and fully cooked.

• Remove the chicken from the pot and set it aside. Add the yellow potatoes, red potatoes, and corn to the soup. Continue simmering for an additional 20-25 minutes until the potatoes are soft and the corn is cooked through.

• While the potatoes and corn are cooking, shred the chicken into bite-sized pieces, discarding the skin and bones.

• Once the potatoes are tender, return the shredded chicken to the pot and let it all simmer together for another 10 minutes to allow the flavors to meld.

• Taste the soup and adjust the seasoning with more salt and pepper if needed. Remember that the capers will add some saltiness, so be cautious not to over-salt.

• To serve, ladle the hot and spicy Colombian Ajiaco into bowls. Each bowl should contain a mix of the three types of potatoes and corn.

• Place the serving dishes of heavy cream, capers, cilantro, avocado, and sour cream or crema fresca on the table, allowing everyone to customize their Ajiaco according to their preferences.

• Enjoy your flavorful and spicy Colombian Ajiaco with warm, crusty bread on the side. Buen provecho!