Colombian Chicken and Potato Soup (Ajiaco Santafereño) — Bogotá-Style Guascas Soup

• 900 gbone-in skinless chicken breasts
• 2.6 lwater
• 1large white onion (peeled and halved)
• 6scallions (trimmed and tied with kitchen string if desired)
• 4 clovegarlic (lightly crushed)
• 1 bunchcilantro (stems for broth, leaves reserved for garnish)
• 14 gfine sea salt
• 1 tspblack peppercorns
• 18 gdried guascas (divided; use Colombian guascas for authentic ajiaco flavor)
• 600 gpapa criolla potatoes (frozen or fresh, halved if large)
• 500 gpapa pastusa potatoes (peeled and sliced 1 cm thick)
• 500 gpapa sabanera potatoes (peeled and cut into 3 cm chunks)
• 4 earfresh corn (each ear cut crosswise into 3 pieces)
• 180 mlheavy cream
• 4 tbspcapers (drained)
• 2large ripe avocados (sliced just before serving)
• 3 cupcooked white rice (optional but traditional at the table)
• 6arepas (optional side)

Instructions

1. 1

   Place the chicken, water, onion, scallions, garlic, cilantro stems, salt, peppercorns, and 9 g of the dried guascas in a large heavy pot. Bring to a gentle simmer over medium heat, skimming off any foam during the first 10 minutes so the broth stays clean and bright.

2. 2

   Reduce the heat to low, partly cover the pot, and simmer for 35 minutes, or until the chicken is fully cooked and tender. Transfer the chicken to a plate, then strain the broth through a fine sieve and return the liquid to the pot; discard the spent onion, herbs, garlic, and peppercorns.

3. 3

   When the chicken is cool enough to handle, remove the meat from the bones and shred it into generous bite-size pieces. Keep the chicken covered so it does not dry out while the potatoes and corn cook.

4. 4

   Add the papa criolla and papa pastusa to the strained broth and bring the soup back to a steady simmer. Cook for 20 minutes, stirring every few minutes, until these potatoes begin to break down and naturally thicken the ajiaco.

5. 5

   Add the papa sabanera, corn pieces, and the remaining 9 g of dried guascas. Simmer for 25 to 30 minutes, until the corn is sweet and tender and the sabanera potatoes hold their shape while the broth becomes creamy from the softer potatoes.

6. 6

   Return the shredded chicken to the pot and simmer for 5 minutes to warm it through. Taste the broth and adjust only if needed with up to 2 g additional fine sea salt, keeping in mind that capers will add salinity at the table.

7. 7

   Serve the ajiaco very hot in deep bowls, placing at least one piece of corn in each serving. Pass the heavy cream, capers, avocado slices, cooked white rice, and arepas separately so each diner can finish the soup in the classic Bogotá style.