Ajiaco Santafereño (Bogotá Chicken and Potato Soup)

Instructions

1. Put the chicken, water, scallions, garlic, salt and pepper in a large pot. Bring to a boil, skim off the foam, then reduce the heat and simmer for 25 minutes, until the chicken is cooked through (74°C / 165°F).
2. Lift out the chicken and let it cool slightly. Discard the skin and bones, shred the meat and set it aside. Fish the scallion pieces and garlic out of the broth and discard them.
3. Bring the broth back to a boil. Add the starchy potatoes and the corn and cook for 15 minutes, until the potatoes start to break down and thicken the broth.
4. Add the sliced waxy potatoes and the guascas. Simmer for 15 minutes, until the slices are tender but still hold their shape.
5. Add the small yellow potatoes and simmer for 10 to 12 minutes, until tender. If the soup looks thin, mash a few of the softened potatoes against the side of the pot.
6. Return the shredded chicken to the pot and heat for 5 minutes. Taste, adjust the salt and stir in the cilantro.
7. Ladle the soup into deep bowls, making sure each has a piece of corn. Serve with cream, capers and avocado on the side for everyone to add.

Tips

• Guascas are sold dried in Latin American shops and online. If you cannot find them, use 1 tablespoon dried oregano and 1 tablespoon dried parsley, though the soup will taste a little different.
• For a deeper broth, simmer two chicken thighs along with the breasts. Starchy potatoes are the key to the texture, so do not swap all three types for waxy ones.