Back to 6 servings 12 boneless skinless chicken thighs 1 tsp kosher salt several grinds of fresh ground black pepper 4 tbsp olive oil, divided 1 cup chopped onion, 1 medium onion 5 cup low salt chicken broth, such as Swanson's, divided 2 cup corn kernels, fresh or frozen & defrosted, divided 1.5 tsp chopped fresh oregano leaves 1 tsp chopped fresh thyme leaves 2 bay leaves, substitute 2 teaspoons chopped guasca, if you can find it 2 medium baking potatoes, about 1 pound, peeled and grated or finely diced. 3 medium yukon gold potatoes or other waxy potatoes peeled and cut into 1-inch cubes., about 1 pound 2 carrots, about 3/4 cup, peeled and thinly sliced crosswise 0.25 cup chopped cilantro 1 tbsp fresh lime juice 2 tsp salt 0.5 tsp Tabasco sauce or other hot pepper sauce 0.25 tsp freshly ground black pepper 1 cup cubed avocado, spritzed with a little lime juice to keep it from turning brown 1.5 tbsp capers, rinsed
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1 Step 1: Preheat the oven to 425ºF. Spread chicken thighs out in a large baking dish that holds them in a single layer. Sprinkle with 1 1/2 teaspoons salt and a few grinds of black pepper. Drizzle with 2 tablespoons olive oil. Roast in the middle of the oven for 20-25 minutes, until chicken is cooked through. Remove baking dish from oven. Cover with foil and set aside for 10-15 minutes. Shred chicken by hand or by pulling it apart with two forks.2 Step 2: In a blender, puree 1 cup of corn with 1 1/2 cups chicken broth. Set aside.3 Step 3: Heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add onions and cook, stirring occasionally, for 5 minutes until softened. Pour corn puree to the pot, along with the grated or finely diced baking potatoes, the remaining 3 1/2 cups chicken broth, oregano, thyme and bay leaves. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally. Add cubed Yukon gold potatoes and sliced carrots to the pot. Cover and simmer for 15 minutes.4 Step 4: Add shredded chicken and any accumulated juices in the baking dish, the remaining cup of corn, cilantro, lime juice, salt, pepper and Tabasco. Simmer, uncovered, for 5 minutes or until soup is heated through. Remove bay leaves.5 Step 5: Ladle into bowls and garnish with avocado and capers.getsaucepan.com/r/660b90d9-c74a-40c1-9a6d-8c98791df615 · Original: https://www.panningtheglobe.com/colombian-chicken-soup-ajiaco/
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