Make The Soup

Put the chicken in a large stockpot and add 8 cups water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface.

Add all the Vegetables, garlic, cilantro, and bouillon cubes along with 1 TBS. salt and 1/2 tsp. pepper. Stir a few times and submerge as many of the solids as possible. When the broth returns to a gentle boil, partially cover the pot and simmer, stirring once or twice, for 1 1/2 hours. Taste for salt.

Using tongs or a slotted spoon, transfer the chicken pieces to a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly. Keep hot if serving soon or let cool and refrigerate.

When the chicken is cool enough to handle pull the meat off the bones and shred it by hand. Discard the bones and tendons, and put the shredded chicken in a serving bowl.

Make The Ai

In a food processor, pulse all the aji ingredients until finely minced. Transfer to a serving bowl.

Serve The Ajiaco

Put the avocados, sour cream, capers, and cilantro in small bowls and set them on the table along with the bowls of shredded chicken and the aji. Reheat the soup if necessary and ladle into large soup bowls, putting a quarter ear of corn in each bowl. Let guests add the garnishes and the aji to their own servings.