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Colombian Chicken And Potato Soup

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Colombian Chicken And Potato Soup

Ingredients

  • 2 quarts homemade chicken stock (or low-sodium canned stock)
  • 1 whole bone-in, skin-on chicken breast, split (12 to 16 ounces total)
  • 1 large onion, split in half
  • 2 bay leaves
  • 2 pounds russet potatoes (about 2 medium) peeled and cut into rough 1-inch chunks
  • 2 pounds papas criollas (about 20 potatoes), peeled
  • 1 pound red bliss potatoes (about 2 small), peeled, split into quarters lengthwise, and cut into 1/2-inch slices
  • 1/4 cup dried guascas (see note)
  • 2 ears corn, shucked and broken into 3 pieces each
  • 1 small onion, finely diced (about 3/4 cup)
  • 2 tablespoons chopped cilantro
  • 1 serrano or 1/2 jalapeño chile, seeded and finely minced
  • kosher salt and freshly cracked black pepper
  • 1/2 cup sour cream, thinned with 1 tablespoon milk
  • 1/2 cup capers, rinsed, drained, and roughly chopped
  • 1 ripe avocado, preferably smooth, light-green fuerte variety, sliced into wedges
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Published 2014-09-09 12:24:49 (2 years ago).

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