4 purple potatoes

3 Yukon gold potatoes

3 red bliss potatoes

1 Idaho or russet potato

1 Spanish onion

2 stalks celery

2 red bell peppers

½ of a habanero chili

4 cloves garlic

4 pounds chicken pieces

5 tablespoons peanut oil

8 cups water

2 teaspoon ground cumin

2 teaspoon paprika

¼ teaspoon cayenne

½ cup cream

Salt and pepper

4 tablespoons chopped cilantro

• Peel all the potatoes and cut them into 1-inch cubes. Chop the onion and celery. Seed and chop the bell peppers and chili. Mince 3 of the garlic cloves.

• Using a soup pot, heat 3 tablespoons of the oil. Add the chicken pieces and brown them on all sides. Pour in the water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.

• Using a slotted spoon, remove the chicken pieces, reserving the cooking liquid. Set the chicken aside to cool. Strain the cooking liquid, discarding the solids, and set aside.

• Meanwhile, using a blender or food processor, purée the uncooked onion, celery, red peppers, the minced garlic, and the chili. Once the chicken has cooled, pull the meat off the bones, discarding the skin and bones. Chop the meat into chunks.

• Using a soup pot, heat the remaining oil. Pour in the puréed vegetable mixture and simmer for 4 minutes. Add the cumin, paprika, and cayenne, stirring to coat well. Add 4 cups of the reserved cooking liquid from the chicken, the meat, and all the potatoes. Bring to a boil, reduce to a simmer, and cook for 20 minutes, adding more of the chicken cooking liquid if necessary.

• Remove from heat and add salt and pepper to taste. Mince the remaining garlic clove and chop the cilantro. Stir in the cream, garlic, and cilantro, and serve.

Serves 8

You can use virtually any variety or combination of potatoes in this recipe. Shoot for 3 to 4 pounds of total spud weight.