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soup
Ajiaco Bogotano
Bogotá's great contribution to the world's soups — a hearty, warming chicken and three-potato stew thickened with guasca herb, served with capers, cream and avocado.
⏱ 110 min🔥 490 kcalMedium
★4.8(867)
8 recipes using chicken — Ajiaco, bandeja paisa, arepas — hearty and vibrant Andean cooking.
These 8 colombian chicken recipes are ready in about 97 minutes on average, with 420–580 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Colombian cuisine — Ajiaco, bandeja paisa, arepas — hearty and vibrant Andean cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Colombian cooks work with chicken, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering and boiling.
The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with garlic, onion, papa criolla, capers, corn and fresh cilantro. The dishes here span colombian classics ready in as little as 80 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Ajiaco Bogotano is the highest-rated dish in this collection at 4.9★ from 1,840 ratings.
Bogotá's great contribution to the world's soups — a hearty, warming chicken and three-potato stew thickened with guasca herb, served with capers, cream and avocado.
Colombia's great restorative soup — a slow-simmered stew of chicken or beef with yuca, corn, plantain, and potatoes in a deeply flavored broth seasoned with cilantro and cumin.
Bogotá's iconic thick chicken soup made with three types of potato and guascas herb — hearty, unique and deeply comforting.
Colombia's great hearty stew — chicken, yuca, plantain, corn and potato simmered in a golden, herb-scented broth. Sunday lunch across the nation.
Bogotá's legendary creamy chicken and potato soup with guascas herb — Colombia's most celebrated comfort food.
Bogotá's three-potato chicken soup with corn, capers, cream, and guascas — Colombia's most comforting bowl.
A creamy, herb-perfumed Andean soup of chicken, three varieties of potato, sweet corn and the indispensable native herb guascas, finished with capers, cream and avocado — the soul of Bogotá.
Bogotá's iconic chicken and three-potato soup with corn, capers, and cream — Andean comfort.
Look for plump, pinkish flesh with no grey patches and a clean smell. Thighs stay juicier than breasts and forgive overcooking; bone-in, skin-on pieces deliver the most flavour.
Pat dry before searing for proper browning, and bring it to room temperature for 15 minutes so it cooks evenly. Marinades with acid or yoghurt tenderise lean breast meat.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
A lean, high-protein choice: a skinless breast delivers roughly 31 g of protein per 100 g with very little saturated fat.
Most of these 8 Colombian chicken recipes are ready in around 97 minutes from start to finish. The quickest, Ajiaco Santafereño (Colombian Chicken Potato Soup), takes about 80 minutes, while the slower-cooked dishes run up to 110 minutes.
Across this collection they range from about 420 to 580 kcal per serving, averaging 480 kcal — Sancocho is the lightest option at 420 kcal.
Ajiaco Santafereño (Colombian Chicken Potato Soup) is a great place to start — it's rated medium and comes together in about 80 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, chicken is most often paired with garlic, onion, papa criolla, capers, corn and fresh cilantro. Colombian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.