Tag: Columbian

       

Ingredients (4 servings):

• 2 boneless breasts, around 600 g
  

  

• 1 large onion
• 5 garlic cloves
• 2 kg medium potatoes
• 2 ears fresh corn
• 1 bunch coriander leafs
• 1 bunch green onions
• 2 tablespoons dried guascas, optional, i couldn’t find it
• 2 avocadoes
• 1/2 cup sour cream
• 2 tablespoons drained capers
• salt and pepper to taste

 

Preparation method:

1. Chop the onion roughly.
2. Chop the garlic.
3. Peel the potatoes and cut them into 2 cm cubes.
4. Cut the corn ears crosswise into 3-4 pieces each.
5. Pit and slice thinly the avocados.
6. Cut the chicken breasts into smaller pieces.
   

   

7. Place the chicken in a large soup pot, top with the diced potatoes, onion, garlic, green onions, half of the coriander leafs and corn.
   

   

   

   

8. Pour enough water to cover them all, season to taste with salt freshly ground black pepper and raise the heat to high.
9. When the soup starts to boil, lower the heat to medium-low and simmer for about 45 minutes or until the chicken is tender.
10. Set aside the chicken to a plate and let it cool enough to handle. If you had skins and bones on the breasts, discard them.
11. Tear the chicken breasts into smaller strips.
    

    

12. Remove the green onions and coriander leaves from the broth and discard.
13. Place the shredded chicken on the bottoms of large soup dishes, ladle over the rich soup with potatoes and a piece of corn.
    

    

14. Top it with two spoonfuls of sour cream, some chopped coriander leafs, capers and avocado slices.