Ajiaco Bogotano (Chicken And Potato Soup, Bogota Style) - cooking recipe

Ingredients

1 1/2 lbs chicken thighs (4 thighs)
1 tablespoon olive oil
1 lb potato, cut into large dice
3/4 lb yucca root or 3/4 lb yukon gold potato, cut into large dice
1 ear of corn, cut into 1 inch rounds
4 cups chicken stock (try Bold Rotisserie Chicken Flavor)
1 medium onion, chopped
3 garlic cloves, minced
1 cup water
1/4 cup heavy cream
1 tablespoon capers (heaping)
1 teaspoon cayenne pepper (optional)
salt & freshly ground black pepper
cilantro, for garnish (optional)

Preparation

In a large skillet, brown chicken (seasoned with salt and pepper) in oil then add to Dutch oven or pressure cooker.
Put potatoes, yucca and corn in pot and season with salt and pepper and cayenne, if using; pour chicken stock into pot.
Meanwhile, cook onions and garlic in skillet until onion is translucent, about 5 minutes.
Pour in 1 cup water and loosen the bits stuck to the bottom; pour all into pot.
Cover pot and cook over medium heat 40 minutes for Dutch oven and 30 minutes in pressure cooker (you will have to lower the heat to low once the pressure is built up in the pressure cooker).
Once done, taste for seasoning, stir in cream, capers, and cilantro, if desired.
Ladle into bowls and serve with an avocado on the side.