Ingredients

3 - long segments of onion
1 - Small branch of coriander
2 - medium boneless chicken
15 - cups of water
2 - chicken broth cubes.
1 ½ - pounds of Sabanera potatoes, peeled and sliced in thin slices.
1 - pound of thick and peeled criolla potatoes.
2 - pounds of pastusa potatoes cut and sliced into thick slices.
1 ½ - cups of strap leaves.
7 - tender corns, small and cut in the middle

Procedure

1. In a large pot filled with water place the onion, on the other hand take the chicken and the coriander and place it to boil under low fire until the chicken begins to soften, withdraw frequently the foam that begins to form.

2. Withdraw the coriander and the onion from the pot, spice the stew with the chicken broth cubes and add pepper according to the taste of the cook. Add the Sabanera potatoes, and continue to cook under medium fire for the 30 more minutes. When the chicken has soften take it out, allow it to cool down and save some for later.
3. Add the pastusa and the criolla potatoes, verify the season while cooking. Continue to cook until the potatoes have soften, then add the strap leaves as well as the corn. Cook for 15 minutes. Add the crumbled chicken and cook for 10 to 15 more minutes.
4. Serve quite hot, and place cream, cappers, and hot sauce apart for the guest to eat as desired.