Ajiaco

Directions

1. 1
   Combine the butter and oil in a large flameproof casserole or saucepan over medium-high heat.
2. 2
   When the butter foam subsides, add the chicken and brown it, turning the pieces as they brown, 5 to 10 minutes.
3. 3
   Stir in the onion and cook until softened, about 5 minutes.
4. 4
   Stir in the cumin and thyme, followed by the potatoes and a liberal sprinkling of salt and pepper; stir until the vegetables are coated with oil and spices.
5. 5
   Add the chicken stock, bring the mixture to a boil, then turn the heat to low, cover partially, and let the stew cook for about 30 minutes.
6. 6
   Add the corn and cook just until tender, about 10 minutes.
7. 7
   Use a wooden spoon to crush some of the potato pieces against the side of the casserole to thicken the soup.
8. 8
   Divide the cream and capers among 4 serving bowls.
9. 9
   Ladle the soup over the cream and capers, top with avocado slices, and serve immediately.
10. 10
    Substitute 1 large yucca, peeled and cut into 1/2-inch cubes, for 2 of the potatoes.