Ajiaco Santafereño (Colombian Chicken and Potato Soup)

1. 1
   In a large stockpot, bring the chicken, corn, whole scallions, minced garlic, and broth to a boil over medium-high heat.
2. 2
   Reduce heat to medium-low and simmer gently for 25 minutes until the chicken is tender and cooked through.⏱ 25 min
3. 3
   Remove the chicken from the pot, shred the meat with two forks, and set aside while discarding the softened scallions.
4. 4
   Add the sliced Russet and Yukon Gold potatoes along with the dried guascas to the simmering broth, cooking for 20 minutes until the Russets begin to dissolve.⏱ 20 min
5. 5
   Stir in the papas criollas and simmer for another 15 minutes until the broth turns rich, thick, and velvety.⏱ 15 min
6. 6
   Return the shredded chicken to the pot, season with salt to taste, and ladle into deep bowls topped with a drizzle of heavy cream, capers, and avocado slices.
7. 7
   In a medium bowl, whisk together the warm water, softened butter, and salt until dissolved.
8. 8
   Gradually pour in the masarepa while stirring continuously with your hand to prevent lumps.
9. 9
   Fold the grated cheese into the dough and knead for 2 minutes until pliable, smooth, and no longer sticking to your hands.⏱ 2 min
10. 10
    Let the dough rest for 5 minutes to hydrate, then divide into 4 balls and pat each into a round disc roughly 1/2-inch thick.⏱ 5 min
11. 11
    Heat a heavy skillet or griddle over medium heat and lightly coat the surface with butter.
12. 12
    Cook the arepas undisturbed for 5 to 7 minutes per side until golden brown with crisp, charred spots.⏱ 7 min
13. 13
    Slice open while steaming hot to tuck in extra cheese, or serve straight from the pan spread with butter.