Ajiaco

Ingredients

• •3 lb bone-in chicken pieces
• •8 cups chicken broth
• •4 cloves garlic
• •1 onion, quartered
• •2 bay leaves
• •Salt, to taste
• •2 russet potatoes, peeled and cubed
• •2 red potatoes, peeled and cubed
• •1 lb papa criolla (small yellow potatoes) or Yukon gold, peeled and cubed
• •3 ears corn, cut into pieces
• •2 tbsp dried guascas
• •1 tsp cumin
• •1/2 cup heavy cream
• •Sliced avocado, capers, and cooked white rice, for serving

Steps

1. 1.Combine the chicken, broth, garlic, onion, bay leaves, and salt in a large pot, bring to a boil, then reduce heat and simmer 35-40 minutes until the chicken is cooked through.
2. 2.Remove the chicken, shred the meat, and set aside, discarding the bones and onion.
3. 3.Add the russet, red, and papa criolla potatoes to the broth - using three different potato varieties is essential, since the starchy ones break down to naturally thicken the soup while the waxier one holds its shape.
4. 4.Simmer for 25-30 minutes until the potatoes begin to break down.
5. 5.Stir in the corn pieces, cumin, and dried guascas - the herb that gives ajiaco its distinctive, slightly bitter, earthy flavor and can't really be substituted - and continue simmering for 15 minutes.