Ajiaco (Gluten-Free Chicken and Potato Soup)

Instructions

1. 1Place the about 680 g of chicken, 8 cups of chicken broth, 1 medium onion (diced), and 3 cloves of garlic (minced) into a large heavy-bottomed pot. Bring the mixture to a boil over high heat, about 5-7 minutes.
2. 2Add the about 450 g of yellow potatoes, about 225 g of white potatoes, and about 225 g of red potatoes to the pot. Ensure all potatoes are peeled and cut into 2.54 cm chunks before adding.
3. 3Add the 0.25 cup of dried guascas and the 2 ears of corn on the cob, cut into thirds, to the pot. Stir everything together.
4. 4Reduce the heat to low, cover the pot, and let it simmer for 45 to 60 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.
5. 5Carefully remove the about 680 g of chicken from the pot and place it on a cutting board. Using two forks, shred the chicken meat into bite-sized pieces. Return the shredded chicken to the pot.
6. 6Stir in the 0.25 cup of chopped cilantro. Season with 1 teaspoon of salt and 0.5 teaspoon of pepper.
7. 7Ladle the ajiaco into bowls. Garnish each serving with slices from the 1 large avocado and a dollop of the 0.5 cup of heavy cream.

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