Bogota-Style Chicken and Three-Potato Soup with Corn and Guascas

What you need

• 1 kg (2 1/4 lb) bone-in chicken breasts
• 1 white onion, halved
• 3 cloves garlic, smashed
• 600 g (1 1/3 lb) waxy potatoes, peeled, sliced 5 mm thick
• 600 g (1 1/3 lb) floury potatoes, such as russet, peeled, sliced 5 mm thick
• 400 g (14 oz) small yellow potatoes, peeled, left whole
• 3 corn cobs, each cut into 3 pieces
• 3 tbsp dried guascas, sold in Latin American shops
• 1 bunch cilantro, leaves chopped
• salt, to taste
• black pepper, freshly ground, to taste
• 200 ml (3/4 cup) heavy cream, to serve
• 3 tbsp capers, drained, to serve
• 2 ripe avocados, sliced, to serve

Method

Restated from the original video

1. 1

   Put the chicken, onion, garlic and 3 l (3 qt) of water in a large pot. Add 1 tbsp of salt and bring to a gentle simmer, skimming off any foam.

2. 2

   Simmer partly covered until the chicken is cooked through and reaches 74 °C (165 °F) at the thickest part, 25-30 min.

3. 3

   Lift out the chicken. Let it cool a little, then shred the meat and discard the skin and bones. Cover the meat and set it aside.

4. 4

   Add the waxy potatoes, floury potatoes, corn and guascas to the broth. Simmer on medium-low until the potatoes are soft and the floury ones start to break down, about 30 min.

5. 5

   Add the yellow potatoes and cook until they begin to fall apart and the broth turns thick and creamy, 20-25 min.

6. 6

   Stir in the shredded chicken and simmer for 5 min.

7. 7

   Stir in the cilantro, then season with salt and pepper.

8. 8

   Ladle into deep bowls, giving each a piece of corn.

9. 9

   Serve with the cream, capers and avocados at the table, so each person can add them to the bowl.

Imported from campollo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.