• 2 oz butter
  • 3= lb chicken, in serving peices
  • 2 large onions, finely chopped
  • 8 medium potatoes, thinly sliced
  • 3= pts chicken stock
  • cumin seeds (optional)
  • 6 new potatoes
  • salt and pepper
  • 2 ears corn, each cut in three
  • 3 tbsps capers
  • < pt double cream


Heat the butter in a heavy casserole and saute the chicken peices with the onion until the chicken is golden. Add the thinly sliced potatoes and the stock. Cover and cook on a low heat for about 25 minutes.

Add the new potatoes and cook for about 20 minutes more, or until chicken and new potatoes are tender. Remove the chicken peices and new potatoes and work the stock through a sieve.

Return stock to casserole. Season to taste. Add the chicken and potatoes, corn and capers. Simmer for 5 minutes.Add cream and cook just long enough to heat through.Serve in deep soup plates with avocado sauce on the side.

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Submitted 6/13/05.
Submitted By: Maile Rehbock
Ajiaco de Pollo Bogotano