My grandma's ajiaco bogotano

Traditional Bogotá chicken-potato soup with three potato types. My grandmother made this every Sunday and now I make it for my staff once a month.

Ingredients

• 4 lbs chicken (bone-in, skin-on, 4 pieces)
• 2 lbs papa criolla (yellow Colombian potato, frozen-imported in the US)
• 1 lb papa pastusa (yellow waxy potato)
• 1 lb papa sabanera (red waxy potato)
• 4 ears corn, cut in 2-inch pieces
• 1 large white onion, halved
• 6 cloves garlic, smashed
• 1 bunch fresh guascas (essential — find at Latin grocer)
• 1 bunch fresh cilantro
• 1 cup capers, drained (for garnish)
• 1 cup heavy cream (for garnish)
• 2 avocados, sliced (for garnish)
• Salt to taste

Steps

1. Bring 4 quarts water to boil. Add chicken, onion, garlic, half the cilantro, and a tablespoon of salt. Simmer 45 minutes. Remove chicken and shred meat off bones, set aside. Strain broth.
2. Return strained broth to pot. Add all three potatoes (peeled and cubed) and corn. Simmer 35-40 minutes until papa criolla has nearly dissolved and broth has thickened.
3. Add shredded chicken back to pot. Add guascas (whole bunch, stems removed). Simmer 5 more minutes. Adjust salt.
4. Serve in bowls. Garnish at the table with capers, cream, avocado, and remaining cilantro. Traditional accompaniment: white rice and small side bowl of aji (Colombian hot sauce).

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