Ajiaco Bogotano

About This Recipe

Ajiaco santafereño (from Santa Fe de Bogotá) is considered the signature dish of Colombia's capital, the food that Bogotanos are most proud of and most homesick for. What makes it unique among the world's chicken soups is the combination of three types of potato: papa criolla (small yellow potatoes native to the Andes that dissolve and thicken the broth), papa pastusa (which holds its shape) and papa capira (which adds body). The essential flavouring is guascas — a dried herb native to the Andes with a faint artichoke-like flavour that cannot be replicated by any substitute. Ajiaco is traditionally served with the chicken still on the bone, bowls of cream, capers and sliced avocado passed at the table.

Ingredients

Serves 6

• 1.5 kgwhole chicken(or bone-in thighs and drumsticks)
• 400 gpapa criolla (small Andean yellow potatoes)(or Yukon Gold; peeled and halved)
• 400 gwaxy potatoes (pastusa-style)(peeled and cut into chunks)
• 300 gfloury potatoes(peeled and cut into chunks)
• 4 stalksspring onion (green onion)(whole)
• 4 sprigsfresh coriander
• 3 tablespoonsdried guascas herb(essential; available at Latin grocery stores)
• 3 clovesgarlic(smashed)
• 1 teaspoonsalt
• 4 tablespoonscapers(to serve)
• 150 mlsingle cream(to serve)
• 2ripe avocados(sliced, to serve)
• 2 cobsfresh corn(each cut into 3 rounds, to serve)

Instructions

1. 1

   Build the broth

   Place the whole chicken (or pieces) in a large pot with the spring onion stalks, fresh coriander, smashed garlic, 2 tablespoons of the guascas and salt. Cover with 2.5 litres of cold water. Bring to a boil, skim any foam, then reduce heat and simmer gently for 40 minutes until the chicken is cooked through and tender.

2. 2

   Remove and shred the chicken

   Remove the chicken from the broth. Discard the spring onion and coriander sprigs. Once cool enough to handle, remove the skin and bones and shred the meat into generous pieces. Set aside.

3. 3

   Cook the potatoes

   Add all three types of potato to the simmering broth along with the remaining guascas and the corn rounds. The papa criolla will begin to dissolve almost immediately and thicken the broth beautifully. Cook for 25–30 minutes over medium heat, stirring occasionally, until the waxy and floury potatoes are completely tender and the broth has become thick and starchy.

   The papa criolla is what gives ajiaco its signature velvety thickness. If unavailable, add 2 extra Yukon Golds and mash a few of them into the broth to replicate the effect.

4. 4

   Return the chicken

   Return the shredded chicken to the pot. Stir gently and simmer for 5–10 more minutes to warm through and meld the flavours. Taste and adjust salt.

5. 5

   Serve

   Ladle the ajiaco into deep bowls, making sure each serving gets a round of corn. Pass small bowls of cream, capers and sliced avocado at the table — each diner stirs these into their soup according to taste. Serve with white rice on the side.

Variations

• •

  In some Bogotá restaurants, a slow-poached egg is cracked into each bowl of ajiaco just before serving.

• •

  Ajiaco de pollo can also be made with turkey for a richer, more festive version.

Storage

Refrigerate for up to 3 days. The stew will thicken considerably as it cools — add water or stock when reheating. Freezes for up to 2 months.

Frequently Asked Questions