Ajiaco

Ingredients12

• chicken pieces1.2 kg
• yellow potatoes500 g
• white potatoes500 g
• red potatoes400 g
• corn on the cob3
• onion1
• garlic3 cloves
• guascas2 tbsp
• salt1 tsp
• capers2 tbsp
• heavy cream120 ml
• avocado2

Method

1. Place the chicken, halved onion, and garlic in a large pot, cover with water, and simmer until the chicken is cooked through.
2. Remove the chicken, shred the meat, and return the bones to the pot to strengthen the broth.
3. Peel and cut the white and red potatoes into chunks; add them with the corn and salt, and simmer until the potatoes begin to break down.
4. Add the yellow potatoes, cut smaller, and the guascas; cook until the soup is thick and the potatoes are very soft.
5. Discard the bones and onion, return the shredded chicken, and heat through.
6. Serve in deep bowls with corn, capers, cream, and slices of avocado on the side.