In Colombia, this has a wide variety of ingredients. Vary it according to your own tastes. If you want a more soupy variety, add more liquid. Barb L.

Serves: 8-10

Ingredients:

1 Tbsp Flying Olive Single Varietal or Thyme Extra Virgin Olive Oil, divided

12 chicken thighs (about 4 pounds), skinned

3 1/2 cups fat-free, lower-sodium chicken broth, divided

1 1/2 cups fresh corn kernels (about 3 ears), divided

1/2 cup chopped onion

1/2 cup thinly sliced carrots

1 1/2 cups water, more as needed

1 1/2 tsp chopped fresh oregano

1 tsp chopped fresh thyme

2 1/2 cups finely shredded peeled baking potato, rinsed in a colander after shredding

2 1/2 cups cubed peeled Yukon gold or red potatoes

1/4 cup chopped fresh cilantro

1 Tbsp fresh lime juice

1/4 tsp salt

1/2 tsp hot pepper sauce such as Tabasco or Sriracha to taste, optional

1/4 tsp freshly ground black pepper

Garnish:

3/4 cup cubed peeled avocado

4 1/2 tsp capers

Directions:

Heat a large Dutch oven over medium-high heat. Add 1 1/2 tsp Flying Olive Extra Virgin Olive Oil of Choice to the pan; swirl to coat. Add half of chicken; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat with the remaining half of chicken. Remove from pan; discard drippings. (I like to put on paper towels to drain).

Place 1 cup broth and 1/2 cup corn in a food processor; process until corn is pureed.

Heat Dutch oven over medium-high heat. Add remaining 1 1/2 tsp Flying Olive Olive Oil of Choice to pan; swirl to coat. Add onion and carrot; sauté 2 minutes. Stir in pureed corn mixture, remaining 2 1/2 cups broth, remaining 1 cup corn, 1 1/2 cups water, oregano, and thyme; bring to a simmer. Stir in baking potato. Return chicken thighs to pan; cover, reduce heat, and simmer 20 minutes, stirring frequently to keep potato from sticking to pan. Add Yukon gold potato; cover and simmer 25 minutes, stirring frequently. Remove chicken from pan; cool slightly.

Remove chicken from bones, discarding bones. Shred chicken into bite-sized pieces. Return shredded chicken to pan. Stir in cilantro, lime, salt, pepper sauce, and pepper. Cook, uncovered, 5 minutes, stirring frequentlyadding ,1/4 cup of water or broth at a time as needed to prevent sticking. Ladle stew into bowls; top with avocado and capers.

Submitted by Barb L.