Ajiaco

Ingredients

 * Chicken breasts
 * Garlic and Onion
 * Chicken Stock
 * 12 small Yellow Potatoes, cut in halves
 * 2 ears Corn, cut in halves
 * 8 medium Potatoes, peeled and cut into 5mm slices
 * 1 bunch Scallions
 * 1 bunch Cilantro
 * 8 T Guascas
 * 1 c Heavy Cream
 * 2 T Capers, drained
 * 2 Avocados, peeled, pitted and thinly sliced
 * Salt

Directions

 * The night before marinate the chicken breasts with garlic, onion and salt.
 * Put the breasts, add water, cover and cook until the chicken is tender.
 * Transfer the chicken to a platter.
 * 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 until they start to disintegrate.
 * Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn.
 * When cooked remove the bunch of cilantro and the bunch of scallions.
 * Serve the chicken on soup bowls and pour the soup into the bowls.
 * Pour 3 T. of cream and 1 t. of chopped capers on each bowl.
 * Float the sliced avocado on top.