Bogotá's iconic chicken and three-potato soup with corn, capers, and cream — Andean comfort.
Ajiaco Bogotano is the soul of Colombia's capital — a thick chicken soup made with three types of native Andean potatoes (each contributing different texture), tender chicken, corn on the cob, and an essential herb called guascas (which gives the dish its distinctive earthy flavor). Served with capers, heavy cream, avocado, and white rice, each bowl is hearty, comforting, and uniquely Colombian.
Serves 6
Place chicken in large pot with halved onions, garlic, half the cilantro, salt, pepper, and water. Bring to boil. Skim foam. Simmer 45 minutes until chicken is fully cooked.
Remove chicken pieces. Cool slightly. Strain broth and return to pot. Discard onion, garlic, and cilantro.
Remove chicken meat from bones. Shred or cut into bite-sized pieces. Set aside.
Bring broth back to simmer. Add cubed russet potatoes. Cook 15 minutes — they will mostly disintegrate, thickening the broth.
Add cubed red potatoes. Cook 10 minutes — these hold their shape, providing texture.
Add corn pieces and papas criollas. Cook 15 minutes until both are tender. Papas criollas should be very soft and slightly broken down.
Stir in guascas (the magical herb that defines this soup). Cook 5 minutes.
Return shredded chicken to soup. Heat through. Adjust salt.
Stir in remaining fresh cilantro just before serving for bright color and flavor.
Ladle soup into deep bowls. At table, each diner adds: spoonful of cream, sprinkle of capers, slices of avocado, and serves with white rice on the side.
Three potato varieties are essential — each plays a role.
Guascas is non-negotiable — it gives ajiaco its distinctive flavor.
Use only chicken thighs for richer flavor.
Add caraota (black beans) for extra protein.
Refrigerate up to 4 days. Soup thickens considerably — add water when reheating.
Ajiaco was eaten by indigenous peoples of the Andes long before Spanish arrival. The Bogotá version with capers and cream developed during colonial times.
Latin grocery stores carry dried guascas. Online: search for 'guascas' or 'Galinsoga'. Substitute: blend of fresh oregano, parsley, and chamomile (won't be authentic, but workable).
Per serving (600g / 21.2 oz) · 6 servings total
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