Colombian Chicken Stew (Ajiaco)

Ingredients

• 2  avocados diced pitted peeled
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon garlic powder 
• 1 teaspoon ground pepper black
• 1  onion chopped
• 8  potatoes cubed peeled
• 1 teaspoon salt 
• 3 pound meat from a rotisserie chicken whole cut into pieces
• 15.3 ounce kernel corn whole drained canned

Equipment

• pot

Directions

1. Put chicken pieces in a large pot over medium heat with enough water to cover the chicken; bring to a boil and let simmer until the chicken is falling off the bones, about 45 minutes.
2. Remove chicken from pot, reserving the water in the pot. Allow the chicken to cool enough to be able to remove the meat from bones and shred into strands.
3. Return the water to medium heat; add the potatoes, onion, salt, pepper, and garlic powder to the water; cook until the potatoes and onion are soft; about 30 minutes. Once the potatoes are tender, use a masher to mash the potatoes into the broth, resulting in a thickened broth. Stir in the shredded chicken and corn; cook until heated through completely.
4. Add the avocado and cilantro just before serving; garnish with sour cream.