2 cups chicken broth
6 cups of water
2 chicken breasts, bone-in, skin removed
2 chicken thighs, bone-in, skin removed
1 Yukon Gold potato, peeled & sliced
1/2 onion, chopped
2 cloves garlic, chopped
1 bay leaf
salt & pepper
3 russet potatoes, peeled and cut into 1/2″ slices
2 ears of corn, cut into 2″ wheels
6 small red potatoes, cut in half
1/4 cup dried Guascas
Condiments for Ajiaco:
- In the soup pot, place broth, water, chicken, Yukon Gold potato, onion, garlic, bay leaf, salt, and pepper. Put over high heat and bring to boil, then turn the heat down to medium and simmer for 30 minutes.
- After 30 minutes, remove the 2 chicken breasts from the pot and place
them on a dish to cool. Leave the thighs in the bank to continue cooking. Let the broth simmer for 10 more minutes, using a wooden spoon to break up the Yukon Gold potatoes occasionally.
- Add the russet potatoes, corn, and red potatoes. Let these simmer until tender, about 20 minutes.
- Pull the chicken breast meat off the bone, breaking up larger pieces.
Place on a dish and cover with foil to keep warm.
- Once the corn and potatoes are tender, stir the chicken breast meat
and the Guascas into the pot. Let the mixture simmer for another 5 minutes. Then take the chicken thighs out of the pool and pull the meat off the bone. Place the meat back into the pot and stir.
- When ready to serve, ladle the stew into bowls and top with a large pinch of cilantro, a dollop of sour cream, a teaspoon of capers, and a slice of avocado.