To make this the herb Guascas is a must have.
1 Whole chicken
3 or 4 Bay Leaves
4 or 5 Scallions
1 Whole medium Onion
Add all stock ingredients to pot, cover with water and simmer for 90 minutes.
Remove chicken and take meat off of the bones. Separate the white meat from the dark. Normally this dish is made with only the white meat.
Return the bones and skin to the pot and cook for 30 minutes. Skim off the fat and strain the stock.
Add 5 grams Guascas (steams removed), 3 or 4 sprigs of cilantro and one pound yellow potatoes to boiling stock and cook until very tender. Remove cilantro and discard. Remove potatoes from pot, mash and return to pot. It is traditional to use Papa Criolla potatoes. If using Papa Criolla potatoes add after cooking the russet potatoes.
Add 3 ears of corn cut into 6 pieces and one pound of peeled and diced russet potatoes and cook until tender.
Add chicken (traditional only the breast meat is used) and heat thru.
Serve with cream, cappers, cilantro and avocado.
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Caries Papa Criolla and Guascas:
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