- 2 pounds russet potatoes, peeled and cut into ¼-inch-thick rounds
- 1 pound Criolla potatoes or gold creamer potatoes, peeled and sliced into
- ¼-inch-thick rounds
- 1½ pounds large Yukon Gold potatoes, peeled and sliced into ¼-inch-thick rounds
- 3 pounds bone-in chicken breasts, skin removed
- 2 teaspoons kosher salt Freshly ground black pepper
- 4 whole large scallions, trimmed
- 3 garlic cloves, peeled and smashed
- 3 cilantro stems, whole
- 5 ears corn, husked, silky threads removed, each cut into 3 to 4 pieces
- 10 grams dried guasca 1½ cups heavy cream 1 cup large capers
- 3 to 4 ripe avocados, cut into wedges right before serving
- Place the russet, Criolla, and Yukon Gold potatoes, the chicken breasts, salt, pepper to taste, scallions, garlic, and cilantro in a large soup pot. Cover entirely with cold water and bring to a simmer over high heat, occasionally skimming off the foam that rises to the top. Cook at a slow simmer until the chicken breasts are cooked through but still juicy, about 45 minutes. Using tongs, lift the chicken breasts, scallions, and cilantro from the soup. Set aside the chicken breasts to cool, and discard the scallions and cilantro.
- Give the soup a stir and continue cooking until the potatoes have started to dissolve and the consistency is thick and creamy, with some potato chunks remaining, 45 to 50 minutes. Turn off the heat and keep covered until right before serving.
- Meanwhile, place a medium pot of salted water over high heat, bring to a boil, add the corn pieces, and bring back to a boil. Cover, turn off the heat, and leave for 10 minutes. Remove the corn and set aside to serve later.
- When the chicken breasts are cool enough to handle, shred into large pieces and transfer to a serving platter. Tent with foil and keep warm.
- About 10 minutes before serving the ajiáco, add the guasca. Heat back up over medium heat, stirring often with a wooden spoon to keep from burning at the bottom.
- Ladle into bowls and serve with the chicken, heavy cream, capers, and avocado slices on the side.