Ajiaco Colombiano

About This Recipe

Ajiaco is the signature dish of Bogotá — a thick, golden chicken soup made with three varieties of potato and the essential dried herb guascas, which gives it a distinctive grassy, slightly bitter flavour unlike any other soup. The potatoes dissolve partially into the broth, creating a silky, starchy body. It is served with a side of crema, capers and avocado. On cold Bogotá evenings, there is nothing more warming.

Ingredients

Serves 6

• 1.2 kgchicken pieces(bone-in)
• 300 gpapa criolla (yellow potatoes)(or small yellow potatoes)
• 300 gpapa pastusa(or King Edward potatoes)
• 300 gpapa sabanera(or red-skinned potatoes)
• 2 tbspdried guascas(essential; available in Latin American stores)
• 2 earscorn(cut into rounds)
• 1 largeonion(chopped)
• 1 bunchfresh coriander
• 1.5 litreswater
• 1 tspsalt
• 150 mlcrema or sour cream(to serve)
• 2 tbspcapers(to serve)
• 2avocados(sliced, to serve)

Instructions

1. 1

   Cook chicken

   Simmer chicken with onion, coriander and salt in water for 30 minutes. Remove chicken, shred meat, discard skin and bones. Return shredded chicken to pot.

2. 2

   Add potatoes

   Add all potato varieties and guascas. The papa criolla/yellow potatoes will dissolve and thicken the soup.

3. 3

   Add corn

   Add corn rounds. Simmer everything together 40 minutes until broth is thick and starchy from the dissolved potatoes.

4. 4

   Season

   Taste and adjust salt. The soup should be thick, golden and fragrant from the guascas.

5. 5

   Serve

   Ladle into bowls. Serve with sour cream/crema, capers and sliced avocado on the side for each guest to add.

Variations

• •

  Use turkey instead of chicken in November.

• •

  Add a handful of dried mushrooms for extra umami depth.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for 3 days. Thickens substantially when cold; thin with stock when reheating.

Frequently Asked Questions