Bogotá Ajiaco

Ingredients

• •Chicken breast
• •Papa criolla potato
• •Russet potato
• •Yukon gold potato
• •Corn on the cob
• •Guascas herb
• •Chicken stock
• •Onion
• •Garlic
• •Heavy cream
• •Capers
• •Avocado

Steps

1. 1Place the chicken breast in a large pot with chicken stock, chopped onion, and garlic, then bring it to a gentle simmer.
2. 2Cook the chicken for about 25 minutes, until it is cooked through and easily shreds with a fork.
3. 3Remove the chicken and set it aside to cool, then shred it into bite-sized pieces and return the shredded meat to the pot.
4. 4Peel and slice all three varieties of potato and add them to the simmering broth along with the corn cut into thick rounds.
5. 5Cook the potatoes for about 30 minutes, stirring occasionally, until the papa criolla variety completely breaks down and thickens the soup naturally.
6. 6Stir in the dried guascas herb during the last 10 minutes of cooking, which gives the ajiaco its distinctive earthy aroma.
7. 7Taste the soup and season it well with salt, then ladle it into wide bowls.
8. 8Finish each bowl with a swirl of heavy cream, a spoonful of capers, and a few slices of ripe avocado on the side.