Divide chicken into smaller pieces; cut all three potato types and corn into 3 cm pieces.

Ingredients

• 850 gChicken, broilers or fryers, thigh, meat and skin, raw
• 450 gPotatoes, flesh and skin, raw
• 400 gPotatoes, red, flesh and skin, raw
• 350 gSweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program)
• 450 gCorn, sweet, yellow, raw
• 2 gSpices, oregano, dried
• 140 gOnions, raw
• 1,700 gBeverages, water, tap, drinking
• 6 gSalt, table

Method

1. Divide chicken into smaller pieces; cut all three potato types and corn into 3 cm pieces.
2. Cook chicken, onion, 1700 g water and salt covered 40 minutes at 95 °C until the thickest piece reaches 74 °C.
3. Add all potatoes and corn and cook 25 minutes until some potato breaks down and thickens the broth.
4. Stir in 2 g actual guascas. Serve with all broth.