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Melt butter in large heavy saucepan or Dutch oven on medium-high heat. Add chicken; cook until browned on all sides, turning occasionally. Season with 1/2 tsp. salt and pepper. Add chicken stock, baking potatoes, green onions, cilantro, guascas and remaining 1 tsp. salt. Reduce heat to low; cover. Simmer 30 minutes or until potatoes are tender. Remove chicken and potatoes from stock with slotted spoon; cover to keep warm. Strain stock through a sieve; return stock to saucepan. Discard strained vegetable pieces. Add papas criollas, red potatoes, corn and milk to saucepan; simmer 35 minutes or until potatoes are almost tender. Return chicken and baking potatoes to saucepan. Add capers; simmer 10 minutes or until stew is heated through. Remove from heat; stir in sour cream. Serve in deep soup bowls topped with eggs.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric pressure cooker for stocks, beans, braising, sterilization
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric pressure cooker for stocks, beans, braising, sterilization
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Programmable slow cooker — weekday stews, pulled pork, chili
Approachable Korean cooking — everyday dishes, banchan, stews