INGREDIENTS
2
Chicken breasts, bone-in and skin on (about 1 1/2 pounds), large
2
Avocados, pitted
1
bunch Cilantro
1/2 cup
Cilantro, leaves
2
ears Corn, fresh
5 cloves
Garlic
1 1/2
lbs Potatoes, mixed red
1
Yellow onion, large
4 cups
Chicken stock
2 tbsp
Capers
1 tbsp
Pepper, freshly ground
1 tbsp
Salt, coarse
2 tbsp
Olive oil
1
bunch Green onions, washed and tied with twine
1/2 cup
Crema mexicana, sour cream or crème fraîche
2 tablespoons dried guascas