Ajiaco Botogano

The Colombian traditional, hearty and supremely tasty way to make chicken and vegetables soup.

1. In a stock pot, place the chikcen with the guascas and water, bring to boil and cook until meat is tender.
2. Remove the meat, cover it with foil and keep it warm to one side.
3. Add the potatoes, in the same pot, and simmer on  low heat hilst covered for 3 hours minimum.
4. Whilst the potatoes are cooking, remove the chiken meat from the bone and cut into small pieces.
5. Before adding the chicken to the pot, after the potatoes are done, mash the potatoes.
6. Leave for 5 more minutes and season.