Ajiaco (Colombian Chicken and Potato Soup)

Instructions

1. 1In a large heavy-bottomed pot, combine the about 910 g of chicken breasts, 8 cups of chicken broth, 2 large Russet potatoes cut into 2.54 cm cubes, about 450 g of Creole potatoes (Papa criolla), 2 tablespoons of dried guascas, 2 ears of corn on the cob, 1 large onion cut into 2.54 cm pieces, and 3 cloves of garlic minced. Add the 1 teaspoon of salt and 0.5 teaspoon of pepper.
2. 2Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes. The soup is ready when the chicken is cooked through (internal temperature of 74°C or 74°C) and the potatoes are very tender when pierced with a fork.
3. 3Carefully remove the about 910 g of chicken breasts from the pot using tongs and place them on a clean cutting board. Let the chicken rest for 5 minutes before using two forks to shred the meat into bite-sized pieces.
4. 4Return the shredded chicken to the pot. Remove the 2 ears of corn on the cob from the soup. Once cool enough to handle, stand each ear on its end and carefully cut off the kernels. Add the corn kernels back into the soup.
5. 5Stir in the 0.5 cup of chopped cilantro until evenly distributed.
6. 6Ladle the hot soup into bowls. Garnish each serving with slices of 1 medium avocado and 1 tablespoon of capers.

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