The first of many recipes from My Columbian Cooking. I ordered the guascas, the herb required to produces the specific taste, from Amazon. This was another recipe recommended from my friend. I loved the way the guascas flavored the potatoes and the corn. The taste was vaguely familiar, almost a little artichoke like, but not quite. Anyway, you should try it!
2 split chicken breast with the bone and skin
8 c. water
4 chicken bouillon cubes
Salt an Pepper to taste
3 green onions
3 cloves garlic
1 small bunch cilantro, about 3 Tbsp
3 ears corn, cut in to 3 - 4 pieces each
4 medium red potatoes
4 yellow potatoes
3 Tbsp. dried guascas
In a large pot place the chicken breasts meat side down and sear. Cover with water and add the chicken bouillon, salt, pepper, green onions, garlic, and cilantro. Simmer until the chicken is tender, about 45 minutes.
Remove the meat, green onions, garlic, and cilantro. Shred the meat and set aside. Add the potatoes, corn chunks, and guascas to the broth. Simmer until the potatoes are tender. Add the chicken and serve with sour cream and capers.
Instapot version Use the sear option to cook the breast on the skin side. Cover with water and add the bouillon, salt, pepper, garlic, green onions, and cilantro. Cook on high pressure for 24 minutes and use the quick release. Strain the solids, set the meat side and discard everything else.
In the pot add the corn, herbs, and potatoes. Cook on high pressure for 6 minutes. Meanwhile shred the meat and set aside. At the end of cooking use the quick release and then add the chicken. Serve with sour cream and capers.