Mexican Style Chicken Stew

Defrost the chicken.

Briefly rinse chicken and leg slices.

Boil water, leg slices, peeled onions and spice ingredients, add chicken and cook at low temperature for 1 1/2 hours.

Remove peel from potatoes, cut into cubes and add after an hour.

Remove chicken, leg slice and bay leaf seasoning from clear soup.

Remove chicken from skin and bones. Cut meat into longer wide strips. If desired, loosen lean beef from bones and cut into small cubes.

Finely mash potatoes in clear soup. Cut the corn on the cob into large pieces. Add the chicken, perhaps the beef cubes and the capers to the soup and simmer for about 10 minutes.

Fold in whipped cream and season everything together with salt and freshly ground pepper to taste. Halve the avocado, remove the stone, peel the fruit halves and cut into wedges. Serve the soup with the avocado wedges and bring to the table on the spot.

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