Ajiaco I

Ingredients

 * 2 chicken breasts
 * garlic and onion
 * salt
 * water
 * 12 small yellow potatoes, cut in halves
 * chicken stock
 * 8 medium potatoes, peeled and cut into 5mm slices
 * 2 ears of corn, cut in halves
 * 1 bunch scallions
 * 1 bunch cilantro
 * 8 Tbsp guascas
 * 1 cups of heavy cream, divided
 * 2 Tbsp capers, drained
 * 2 avocados, peeled, pitted and thinly sliced

Directions

 * Marinate the chicken breasts with garlic, onion and salt.
 * Put the breasts, add water, cover and cook.
 * Remove the skin from the chicken and discard.
 * Cut the chicken breasts into strips.
 * Cook the yellow potatoes in the casserole with the chicken stock.
 * Add more chicken stock to taste.
 * Add the potatoes, corn, the bunch of scallions, the bunch of cilantro, and the guascas.
 * Simmer.
 * Stir in the cream reserving 3 Tbsp. for garnish.
 * Serve the chicken on soup bowls and pour the soup into the bowls.
 * Pour 3 Tbsp. of cream and 1 tsp. of chopped capers on each bowl.
 * Float the sliced avocado on top.