Ajiaco
Ajiaco is Bogota's signature chicken and potato soup, thick with three kinds of potatoes and corn on the cob. It is flavored with the herb guascas and served with cream, capers and avocado. The result is hearty, comforting and ideal for cool mountain evenings.
Ajiaco: Mauricio Giraldo from Bogotá, Colombia, CC BY-SA 2.0 (Wikimedia Commons)
Where it comes from
Ajiaco comes from Bogota and the Colombian Andes, where potatoes are abundant. Different regions have their own versions, but the Bogota style with cream and capers is the best known.
Explore the cuisine of Colombia.
Make Ajiaco at home
Ingredients
- 3 lb chicken pieces (breast and thighs)
- 2 lb mixed potatoes (1 lb Yukon Gold, 1/2 lb red, 1/2 lb criolla or fingerling)
- 3 ears corn, cut in thirds
- 2 scallions
- 3 tablespoons dried guascas (or 1 tablespoon dried oregano)
- 8 cups water
- Salt and pepper
- 1 cup heavy cream
- 1/4 cup capers
- 2 ripe avocados, sliced
- Cooked rice for serving
How it's made
- Place the chicken, scallions, salt and 8 cups water in a large pot and simmer 30 minutes.
- Peel and slice the starchy potatoes; add them to the pot so they dissolve and thicken the soup.
- Add the red potatoes, corn and guascas and simmer another 30 minutes.
- Add the small potatoes in the last 15 minutes so they hold their shape.
- Remove the chicken, shred it, and return to the pot.
- Serve in bowls with cream, capers, avocado and rice.
Variations
- Ajiaco with extra chicken breast on the side.
- Vegetarian ajiaco made with vegetable broth and cheese.
Cook’s tip: Use a starchy potato type to naturally thicken the soup; dried guascas can be found in Latin markets.
Related dishes
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Ajiaco: Mauricio Giraldo from Bogotá, Colombia, CC BY-SA 2.0 (Wikimedia Commons)