Ajiaco Bogotano

Ingredients

 * 1 onion, finely chopped
 * 2 tbsp sunflower oil
 * 1 garlic clove, crushed
 * ½ tbsp dried thyme
 * 4 boneless chicken breast, or 8 boneless chicken thighs
 * 1 litre milk
 * 1 litre water
 * 450 g red-skinned potatoes (such as Desirée), diced
 * 450 g white potatoes (such as King Edwards or Cara), diced
 * 500 g small new potatoes, scrubbed and thickly sliced
 * 4 sweetcorn ears, husks and silky threads removed, cut into 5 cm lengths
 * 2 tbsp roughly chopped coriander
 * 2 tbsp chopped parsley
 * salt and fresh ground black pepper

Egg salad

 * 1 egg, hard-boiled and finely chopped
 * 1 tbsp chopped parsley
 * 1 tbsp chopped coriander
 * 2 tbsp double cream or soured cream
 * salt and fresh ground black pepper

Hot pepper sauce

 * 1 tbsp chopped coriander
 * 1 tbsp chopped parsley
 * 1 spring onion, chopped
 * 1 fresh red or green chile, deseeded and finely chopped
 * 2 tbsp white wine vinegar
 * 1 tbsp olive oil
 * salt
 * sugar

Directions

 * 1) Fry the onion gently in the oil in a large saucepan until tender, without browning.
 * 2) Add the garlic and thyme and fry gently for about 1 more minute.
 * 3) Raise the heat and add the chicken pieces.
 * 4) Fry until lightly browned.
 * 5) Add the milk, water, all three types of potato, and salt and pepper.
 * 6) Bring to the boil, and then reduce the heat and simmer, covered, for about 40 minutes.
 * 7) Remove the chicken pieces with a perforated spoon and as soon as they are cool enough to handle, shred into small pieces.
 * 8) Stir the soup with a wooden spoon to help the potatoes break down and thicken the soup.
 * 9) Add the sweetcorn and continue cooking over medium heat for another 10 minutes, stirring from time to time, until the sweetcorn is tender.
 * 10) Add the herbs and shredded chicken, and cook for a final minute or two.
 * 11) While the soup is cooking prepare all the garnishes.
 * 12) To make the egg salad, mix all the ingredients and spoon into a small bowl.
 * 13) To make the hot pepper sauce, mix the ingredients, adding salt and sugar to taste, and place in another small bowl.
 * 14) Put the capers and cream in separate bowls.
 * 15) Ladle the soup into deep bowls and encourage everyone to help themselves to the various garnishes.