Bogotá ajiaco with chicken, potatoes, corn and capers

Ingredients

For 1 serving

• Chicken breast130 g
• Potatoes150 g
• Red potatoes100 g
• Corn on the cob1
• Spring onions2
• Garlic1 clove
• Chicken broth600 ml
• Dried oregano1 pinch
• Capers8 g
• Avocado40 g
• Nonfat Greek yogurt30 g
• Cilantro5 g
• Saltto taste

Contains: lactose, celery,

Method

1. Put the chicken stock in a pan with the spring onions in pieces, the crushed garlic and the oregano and bring to the boil. Add the chicken and poach over low heat for 20 minutes, until white right through; lift it out and shred it.
2. Meanwhile peel the potatoes (both the yellow and the red) and cut them into roughly 3 cm pieces, cutting the floury ones a little smaller; cut the corn cob into rounds.
3. Add the potatoes and corn to the broth and cook over medium-low heat for 25 minutes, stirring now and then, until some of the potatoes break down and thicken the soup; adjust the salt.
4. Return the shredded chicken and heat for 2 minutes.
5. Serve the ajiaco with the rinsed capers, sliced avocado, yoghurt and torn coriander on the side, to add as you like.