Ingredients:

  • 2 lbs bone-in, skinless chicken breasts and thighs
  • 2 lbs Russet potatoes, peeled and diced small
  • 1 lb Red Bliss potatoes, sliced into 1/2 inch rounds
  • 1 lb Papa Criolla (frozen or fresh)
  • 3 ears fresh corn, cut into 3-inch rounds
  • 1 large white onion, finely chopped
  • 3 cloves garlic, minced
  • 2 scallions, whole
  • 1/4 cup dried Guascas leaves
  • 9 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 3 tbsp capers
  • 2 large Hass avocados, sliced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the 2 lbs of bone in, skinless chicken, chopped onion, minced garlic, and the 2 whole scallions into your large pot.
  2. Pour in the 9 cups of chicken stock, making sure the chicken is fully submerged. Note: Using cold stock allows the protein to heat up gradually, keeping it tender.
  3. Bring the liquid to a boil, then immediately reduce the heat to a low simmer.
  4. Add the 2 lbs of diced Russet potatoes and half of the Guascas leaves. Simmer for 30 minutes until the Russets begin to soften and break down.
  5. Carefully remove the chicken pieces from the pot and set them on a plate to cool slightly.
  6. Add the 1 lb of Red Bliss rounds, 1 lb of Papa Criollas, and the 3 inch corn rounds to the simmering broth.
  7. While the vegetables cook, shred the chicken using two forks, discarding any bones.
  8. Return the shredded meat with chicken and potatoes back into the pot and add the remaining Guascas.
  9. Cook for another 30 minutes until the Papa Criollas have dissolved and the broth is thick and golden.
  10. Remove the whole scallions and serve hot with cream, capers, avocado, and cilantro on the side.