AJIACO SANTAFEREÑO

Ingredients

• 1 sprig of coriander
• 1 onion (cut)
• 1 branch of guascas
• 1 cup capers
• 1 liter and a half of water
• Salt and pepper to taste)
• 3 cloves of garlic (minced)
• 2 cups of heavy cream
• 150 grams of Creole potato
• 150 grams of pastusa potato
• 150 grams of potato sabanera
• 2 ears of corn (cut in half)
• 1 pound and a half of chicken breast

Preparation

1. The first thing you need to do is cook the breast in the water for 30 minutes
2. You add the garlic, onion and potatoes cut into slices
3. Also season with salt, pepper and if you want you can add rosemary
4. After 30 minutes remove the chicken and add the cobs
5. You are going to let it cook over low heat
6. And just a few minutes before removing from the stove, add the guascas
7. When serving, add the milk cream and capers to taste. Accompany with rice and avocado.