Ingredients
16
cups of water (you can substitute 4 cups of water for 4 cups of milk)
1
Lb (500 gr) of Papas criollas (very hard to find, sorry guys) peeled and cut in slices.
2
Lbs of Papas Paramunas (same as above) peeled and cut in slices.
1.5
Lbs of Papas Sabaneras (guess what...)peeled and cut in slices.
3
Lbs of chicken breast (or two deboned chickens)
4
large corn cobs broken up into pieces
4
garlic cloves, chopped finely
1
stalk of guascas (latin herb, but you can substitute with oregano. Guasca is known as Galinsoga in NZ and gallant soldier in the USA.
4
medium avocados cut in slices
Directions
1.
Put the chicken, potatoes, scallion, salt and pepper to cook in the water and milk for 45 minutes to an hour (until the meat is tender and the potatoes are dissolved).
2.
Take out the chicken and the scallion.
3.
Add the corn to the broth to cook and leave on low heat until the broth reaches a nice thickness.
4.
Add the guascas 5 minutes before serving.
5.
If you are serving the chicken deboned or ripped like a ropa vieja, add it to the ajiaco at the moment you serve it.
6.
You can also serve the chicken aside accompanied by the corn and the avocado, with the capers as a garnish.
7.
Serve the avocado with the capers on the side.
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