COLOMBIAN CHICKEN SOUP: AJIACO
"Creamy chicken Soup, thickened with potatoes and corn...."
INGREDIENTS
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12 boneless skinless chicken thighs
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1 teaspoon kosher salt
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several grinds of fresh ground black pepper
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4 tablespoons olive oil, divided
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1 cup chopped onion (1 medium onion)
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5 cups low salt chicken broth (such as Swanson's), divided
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2 cups corn kernels, divided (fresh or frozen & defrosted)
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1 1/2 teaspoons chopped fresh oregano leaves
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1 teaspoon chopped fresh thyme leaves
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2 bay leaves (substitute 2 teaspoons chopped guasca, if you can find it)
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2 medium baking potatoes (about 1 pound), peeled and grated or finely diced.
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3 medium yukon gold potatoes or other waxy potatoes (about 1 pound) peeled and cut into 1-inch cubes.
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2 carrots, peeled and thinly sliced crosswise (about 3/4 cup)
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1/4 cup chopped cilantro
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1 tablespoon fresh lime juice
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2 teaspoons salt
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1/2 teaspoon Tabasco sauce or other hot pepper sauce
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1/4 teaspoon freshly ground black pepper
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Garnish
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1 cup cubed avocado, spritzed with a little lime juice to keep it from turning brown
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1 1/2 tablespoons capers, rinsed
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