Ajiaco Recipe 4 Chicken Breasts, Skinned And Quartered 1 Medium Onion, Cut Into Chunks 2 Garlic Cloves, Quartered 1 Medium Yam, Cut Into 8 Pieces 4 Cups Chicken Stock Or 4 Bouillon Cubes Or 4 Teaspoons Consomm Granules Dissolved In 4 Cups Water 6 Scallions 10 Sprigs Fresh Cilantro 2 Medium Potatoes, Peeled And Thinly Sliced (Prefferably Yellow) 2 Ears Corn, Each Cut Into 4 Pieces 3 Tablespoons Capers, Drained 1 Cup Fat-Free Plain Yogurt 1 Avocado, Peeled And Sliced Put Chicken Breasts, Onion Garlic, Yam, And Stock In A Casserole; Cover And Cook Over Low Heat For 30 Minutes; Remove And Save Chicken Pieces.

Strain Stock Through A Sieve: Return Strained Stock To Casserole. Add Chicken, Scallions, Cilantro, Potatoes, Corn, And Capers To Stock; Simmer, Covered, For 10 Minutes. Remove From Heat: Discard Scallions And Cilantro Sprigs Add Yogurt, Stir Over Low Heat For 1 Minute. Serve In Deep Soup Bowls Accompanied By Avocado