(6-8 servings)

  • 3 chicken breasts, bone-in and skinless
  • 12 cups of water
  • 3 fresh corn cobs, cut into 2 pieces
  • Salt to taste at the end of preparation
  • 1 long onion stalk
  • 2 cups washed and peeled creole potato
  • 3 medium-sized sabanera potatoes, peeled and sliced
  • 3 medium pastusas potatoes, peeled and sliced
  • 1/3 cup guascas
  • 1 cup of heavy cream for serving
  • 1 cup capers to serve


We are ready to start! Put the breast, the guascas, the long onion stalk and the water on the stove. As soon as the chicken is cooked, remove it to shred it and add the 3 varieties of potatoes and the corncob to the preparation to continue the preparation. Occasionally you should stir and if it dries out you can add a little more water.

It will take approximately one hour to prepare. Before serving, remove the onion stalk, season with salt and serve with shredded chicken, cream and capers.

This is a classic taste of the bogotanos.

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