gluten-free joc soups and stews Colombian Ajiaco

Ingredients:

1 pound chicken thighs
2 ears corn on the cob, cut into chunks
2 pounds Yukon gold potatoes, peeled and quartered
1 large onion, chopped
3 cloves garlic, minced
8 cups gluten-free chicken broth
1/2 cup capers
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Directions:

In a large pot, combine the chicken thighs, corn on the cob chunks, Yukon gold potatoes, chopped onion, minced garlic, and gluten-free chicken broth.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes or until the chicken is fully cooked and the potatoes are tender.
Remove the chicken from the pot and shred it into bite-sized pieces.
Return the shredded chicken to the pot and add the capers and chopped fresh cilantro. Season with salt and pepper according to your taste.
Simmer the Ajiaco for a few more minutes to allow the flavors to meld together.
Serve hot with a side of avocado and a slice of gluten-free cornbread if desired.
Enjoy your gluten-free Colombian Ajiaco!