Ingredients
Original recipe: 6 servings. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 800 graw boneless skinless chicken breasts
- 1800 mlgluten-free chicken stock
- 400 gpeeled russet potatoes, thinly sliced
- 300 gred-skinned potatoes, cut into 2 cm chunks
- 300 gfrozen papa criolla potatoes
- 2 eachcorn cobs, husked and cut into 3 pieces each
- 100 gonion, finely chopped
- 3 eachscallions, chopped
- 3 clovegarlic, minced
- 2 tbspdried culinary guascas
- ½ tspsalt
- ¼ tspground black pepper
- 120 mlheavy cream
- 30 gcapers, drained
- 2 eachripe avocados, sliced just before serving
Make it
- Put chicken, stock, onion, scallions, garlic, salt and pepper in the saucepan. Bring to a gentle boil, skim the surface and simmer for 18–22 minutes, until the chicken reaches 74°C / 165°F. Lift onto a clean plate and cover.
- Add all three potatoes and the corn to the broth. Simmer partly covered over medium-low heat for 25 minutes, stirring occasionally as the sliced potatoes begin to break down.
- Add the guascas and simmer for another 10–15 minutes, until the papa criolla and russet potatoes help thicken the soup and the red potato pieces and corn are tender.
- Shred the chicken and return to the pan. Simmer for 3 minutes until the chicken is reheated to 74°C / 165°F. The soup should be thickened by potato but still easy to ladle.
- Divide among six bowls, with one corn piece in each. Serve cream, capers and freshly sliced avocado in measured portions alongside for each person to add.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.