Ajiaco (Colombian Chicken and Potato Soup)

Ingredients

• about 910 g Chicken breasts
• about 450 g Yukon Gold potatoes, peeled and quartered
• about 450 g Russet potatoes, peeled and quartered
• 2 Corn on the cob, cut into 2-inch pieces
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 8 cups Chicken broth
• 2 tablespoons Guascas (dried)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Avocado, diced
• 2 tablespoons Capers
• 0.5 cup Coconut Cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large, heavy-bottomed pot, combine the about 910 g chicken breasts, about 450 g Yukon Gold potatoes (peeled and quartered), about 450 g Russet potatoes (peeled and quartered), 2 corn on the cob (cut into 5.08 cm pieces), the 1 medium onion (chopped), and the 3 cloves garlic (minced). Pour in the 8 cups of chicken broth.
2. 2Place the pot over high heat and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 45 to 55 minutes. The soup is ready for the next step when the chicken is cooked through (internal temperature of 74°C or 74°C) and the potatoes are easily pierced with a fork.
3. 3Carefully remove the about 910 g chicken breasts from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
4. 4Stir the 2 tablespoons of dried guascas, 1 teaspoon of salt, and 0.5 teaspoon of black pepper into the soup. Increase the heat to medium and let the soup simmer uncovered for another 15 minutes, allowing the flavors to combine and the liquid to slightly reduce. The soup should be fragrant.
5. 5Ladle the hot soup into individual serving bowls. Garnish each bowl with the 1 avocado (diced), 2 tablespoons of capers, and a dollop of 0.5 cup coconut cream.

Substitutions

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