Ajiaco Santafereño

Ingredients

• 1.2 kgchicken pieces
• 1 kgpapa criolla
• 500 gpapa sabanera
• 1guascas bunch
• 1corn on the cob — cut
• 1onion
• 2 Lwater
• heavy cream — to serve
• capers — to garnish
• to tastefine sea salt

Method

1. In a large pot, place 1.2 kg of chicken pieces and cover them with 2 L of water. Add one whole peeled onion to the pot. Bring the water to a gentle boil over medium-high heat, allowing the chicken to cook and release its flavors into the broth. Skim off any foam that rises to the surface to keep the broth clear.
2. Once the broth is clear and fragrant, reduce the heat to medium and add 500 g of peeled and sliced papa sabanera. These potatoes will begin to break down and thicken the soup, so stir occasionally to prevent sticking.
3. Add 1 kg of whole, peeled papa criolla to the pot. These smaller potatoes will cook quickly and help to further thicken the soup, giving it a rich, creamy texture. Stir gently to ensure even cooking.
4. Cut the corn on the cob into 3-4 pieces and add them to the pot. The corn will infuse the soup with a sweet flavor as it cooks. Allow the soup to simmer, stirring occasionally, until the potatoes are tender and the chicken is cooked through, with the meat easily pulling away from the bones.
5. Season the soup with fine sea salt to taste. Tear the guascas bunch into smaller pieces and add them to the pot. Stir and let the soup simmer for a few more minutes until the guascas release their unique aroma and flavor.
6. Serve the Ajiaco Santafereño hot, with heavy cream and capers on the side for each person to add to their bowl as desired. The cream adds richness, while the capers provide a tangy contrast to the hearty soup.