Ajiaco Santafereño

Ingredients

• 1½ lb bone-in chicken pieces
• 6 cups chicken stock
• 1 lb mixed potatoes (half russet, half baby gold and red)
• 2 ears Corn On The Cob, cut into thirds
• 1 tbsp dried guascas (or 2 tsp dried oregano)
• 4 scallions, whole
• Handful cilantro
• ¼ cup capers, drained
• ¼ cup heavy cream
• 1 avocado, sliced

Method

1. Simmer the chicken in the stock with the scallions and a pinch of salt, skimming any foam, until cooked through to 165°F (74°C), about 20 minutes. Lift out the chicken; discard the scallions.
2. Add the russet potatoes, thinly sliced, and cook until they fully dissolve — this is the trick that makes ajiaco creamy without a drop of cream in the broth.
3. Add the gold and red potatoes in thick chunks with the Corn On The Cob and guascas. Simmer until the chunks are tender but intact, 15 minutes.
4. Shred the chicken off the bone and return it to the pot; season until the broth tastes rounded and herbal.
5. Serve with cilantro on top and the capers, cream, and avocado at the table — every spoonful gets built to order.