Ajiaco Santafereño

Ingredients

• 3 lb bone-in chicken breasts
• 12 cups water
• 1 bunch scallions
• 4 cloves garlic, smashed
• 1 bunch cilantro, tied with string
• 2 tsp kosher salt
• 2 lb russet potatoes, peeled and thinly sliced
• 1 lb Yukon Gold potatoes, peeled and cut in chunks
• 1 lb small yellow potatoes, peeled
• 3 ears corn, cut in 2-inch rounds
• 3 tbsp dried guascas
• 1 cup heavy cream for serving
• 1/4 cup capers for serving
• 2 avocados, sliced

Method

1. Put the chicken, water, scallions, garlic, cilantro and salt in a large pot, bring to a boil and simmer until the chicken reaches 165°F, about 30 minutes.
2. Lift out the chicken and throw away the scallions and cilantro.
3. Add the russet potatoes to the broth and simmer until they start to fall apart and thicken the soup, about 20 minutes.
4. Add the Yukon Gold and yellow potatoes and the corn and simmer until tender, about 20 minutes, mashing some of the russets against the pot.
5. Shred the chicken, discarding skin and bones, and return it to the pot with the guascas for 5 minutes. Taste for salt.
6. Serve in deep bowls with cream, capers and avocado at the table.

Notes