Bogota Chicken Stew

Cooking Colombian

Ingredients for Bogota Chicken Stew

• 4 tablespoons butter
• 3 1/2 lbs, chicken, cut into serving pieces
• 2 onions, chopped
• 8 potatoes, peeled and finely sliced
• 8 cups chicken broth
• 6 new potatoes, halved
• - Salt and pepper
• 2 ears of corn, each cut into 3 slices
• 3 tablespoons capers
• 1 cup cream

Preparation of Bogota Chicken Stew

1. Heat the butter in a saucepan and sauté the chicken pieces with the onions until the chicken is golden on both sides. Add the thinly sliced potatoes and the broth; cover, and cook over low heat for 25 minutes until the potatoes have disintegrated. Add the 6 new potatoes and continue cooking until both chicken and potatoes are tender. Remove the chicken pieces and the potatoes from the saucepan and keep warm.

2. Strain the stock and return to the saucepan. Season with salt and pepper, add the chicken and potatoes, corn and capers, and simmer for5 minutes longer. Add the cream and cook just long enough to heat through. Serve in soup bowls with Avocado Sauce.