Ajiaco, Columbian Potato Chicken Stew

• Gluten free

• Meat

  • 1 Rotisserie chicken, whole

• Produce

  • 1 Avocado
  • 1 Cilantro
  • 1 Onion, large
  • 2 tsp Oregano, dried
  • 4 Potatoes, medium

• Canned Goods

  • 6 cups Chicken broth

• Condiments

  • 1 Capers

• Baking & Spices

  • 1 1/2 tsp Pepper
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Heavy cream

Found on highlandsranchfoodie.com

Description

Directions

• In a Dutch oven, saute onion in small amount of olive oil. Remove most of the skin from the chicken and remove from bones. Keep a couple of the large bones for the soup and remove later. It will add more flavor. Add chicken pieces, chicken broth and three cubed potatoes. Add spices and simmer until potatoes are tender. Grate one potato into soup mixture, simmer until tender.
• Dish up the soup, swirl in the cream and sprinkle on cilanro, capers and avocados.