Ajiaco

Put the chicken in a large pot together with a whole onion, 2 garlic cloves and the green onion stalks, then pour in 2.5 L of cold water. Bring to a boil, reduce the heat to medium and cook for 30–35 minutes until the chicken is tender, skimming off the foam occasionally.

Remove the chicken, let it cool, then remove the skin and bones and shred the meat into pieces. Strain the broth, discarding the onion, garlic and green onion.

Add the floury potatoes, cut into slices, and the waxy potatoes, cut into cubes, to the strained broth — they have different textures and cook at different rates. Simmer for 15 minutes over medium heat.

Add the corn, cut into pieces 4–5 cm long, the small whole potatoes and the guascas. Cook for 25–30 minutes, stirring occasionally and lightly mashing the potatoes against the side of the pot with a spoon so the soup thickens to a creamy consistency.

Return the shredded chicken to the pot, add the last garlic clove, season with salt to taste and simmer for another 5 minutes over low heat.

Ladle the ajiaco hot into deep bowls.

Serve with cream, capers, avocado slices and freshly chopped cilantro on the side — let everyone add them to taste.