Ajiaco de Pollo Bogotano

Ingredients

 * 2 oz butter
 * 3½ lb chicken, in serving peices
 * 2 large onions, finely chopped
 * 8 medium potatoes, thinly sliced
 * 3½ pts chicken stock
 * cumin seeds
 * 6 new potatoes
 * salt and pepper
 * 2 ears corn, each cut in three
 * 3 tbsps capers
 * ¼ pt double cream

Directions

 * Heat the butter and saute the chicken peices with the onion.
 * Add the thinly sliced potatoes and the stock.
 * Cover and cook on a low heat for 25 minutes.
 * Add the new potatoes and cook for about 20 minutes.
 * Remove the chicken peices and new potatoes.
 * Return stock to casserole.
 * Season to taste.
 * Add the chicken and potatoes, corn and capers.
 * Simmer for 5 minutes.
 * Add cream and cook.
 * Serve in deep soup plates with avocado sauce on the side.