Colombian
Colombian Ajiaco
Bogota's hearty chicken and three-potato soup with corn and guascas, finished at the table with cream, capers and avocado.
- Three-potato creamy broth
- Build-your-own table garnishes
- Hearty one-pot family meal
Ajiaco is the soup of Bogota, a thick, comforting pot of chicken, corn and three kinds of potatoes. The starchy potatoes break down to thicken the broth while waxy ones hold their shape, and dried guascas, an Andean herb, adds a distinctive grassy, artichoke-like note. Traditionally, everyone adds their own drizzle of cream, a spoonful of capers and slices of avocado at the table. Our version uses potatoes you can find at any American supermarket.
Instructions
Combine the chicken, water, onion, green onions, garlic, cilantro bunch and 1 1/2 teaspoons of the salt in a large stockpot. Bring to a boil over high heat and skim off the foam.
Reduce the heat and simmer, partially covered, for 30 to 35 minutes, until the chicken reaches 165 degrees F.
Transfer the chicken to a plate to cool. Strain the broth, discarding the aromatics, and return it to the pot.
Add the sliced russet potatoes and simmer for 20 minutes, until they begin to break down.
Add the Yukon Gold potatoes, baby yellow potatoes and corn and simmer for 25 to 30 minutes more, until all the potatoes are tender and the russets have mostly dissolved into the broth.
Meanwhile, shred the chicken into bite-size pieces, discarding the bones.
Stir in the guascas and remaining 1 teaspoon salt. Mash a few potato pieces against the side of the pot to thicken the soup and simmer for 5 minutes.
Return the shredded chicken to the pot and simmer for 5 minutes to heat through.
Taste and adjust the seasoning; the soup should be thick and creamy but still spoonable. Add a little water if needed.
Ladle into bowls with a piece of corn in each and serve with cream, capers and avocado slices at the table.
Test kitchen tips
- Look for dried guascas in Latin grocery stores; if you cannot find them, a teaspoon of dried oregano plus a bay leaf gives a different but pleasant herbal note.
- Ajiaco keeps for 3 days refrigerated and thickens as it sits; thin it with water or broth when reheating and add the garnishes fresh.
- Bone-in chicken thighs can replace the breasts for a richer broth; simmer them for 40 minutes instead.
Nutrition per serving
- Calories
- 540
- Protein
- 36g
- Carbs
- 58g
- Fat
- 19g
- Fiber
- 9g
- Sugar
- 6g
- Sodium
- 820mg
Nutrition values are estimates calculated per serving. See our disclaimer.
