Ajiaco

Ingredients

• 4 whole chicken breastsSubstitute: chicken thighs
• 300 g criolla potatoesSubstitute: baby yellow potatoes
• 300 g red potatoesSubstitute: waxy potatoes
• 300 g russet potatoes
• 4 pieces corn on the cob
• 3 tbsp guascas herbSubstitute: oregano
• 3 tbsp capers
• 100 ml heavy creamSubstitute: sour cream

Instructions

1. 1

   Place chicken breasts in a large pot with water, onion, garlic, and salt. Simmer 25 minutes until cooked. Remove and shred.

2. 2

   Peel and slice all three types of potatoes. Add to the broth — the criolla potatoes will dissolve and naturally thicken the soup.

3. 3

   Cut corn cobs into 3 pieces each and add to the pot.

4. 4

   Simmer 30-40 minutes until russet potatoes are tender and criolla potatoes have melted into the broth.

5. 5

   Add guascas herb and shredded chicken, simmer 5 more minutes.

6. 6

   The soup should be thick and creamy from the dissolved potatoes, not from adding cream.

7. 7

   Serve in deep bowls with corn, a drizzle of cream, capers, and sliced avocado on the side.