Colombian
⭐ Highly Rated
25 minmedium
ColombianDinner
Recipe Story
origins & traditionsAjiaco Bogotano is the iconic chicken and potato soup of Colombia's capital city, beloved for its rich, creamy texture and layers of flavor. This traditional one-pot dish combines three varieties of potatoes that break down at different rates, creating a thick, velvety broth. Chicken pieces simmer with corn on the cob and the distinctive guasca herb, which gives the soup its characteristic flavor. The soup is traditionally served with a garnish station featuring heavy cream, capers, and avocado slices, allowing each diner to customize their bowl. Perfect for cool evenings or family gatherings, this soup represents the heart of Bogotá's culinary heritage and is often enjoyed on Sundays with family. The combination of textures from the creamy broth, tender chicken, and crisp garnishes makes every spoonful a delightful experience.
Instructions
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In a large stockpot, add the chicken pieces and cover with 10 cups of cold water. Add the whole garlic cloves, one whole onion, and salt. Bring to a boil over high heat, then reduce to medium-low and simmer for 30 minutes, skimming off any foam that rises to the surface.
While the chicken simmers, peel all the potatoes. Cut the red potatoes into quarters, slice the sweet potatoes into thick rounds, and dice the regular potatoes into large chunks. Keep them separated.
After 30 minutes, remove the chicken from the pot and let it cool slightly. Strain the broth and return it to the pot. Shred the chicken meat, discarding bones and skin, and set aside.
Add the diced regular potatoes to the broth and simmer for 15 minutes until they start to break down and thicken the soup. Use a potato masher to gently mash some of the potatoes against the side of the pot.
Add the quartered red potatoes, sweet potato rounds, and corn pieces to the pot. Simmer for another 20 minutes until all potatoes are tender.
Return the shredded chicken to the pot. Finely chop the remaining onion and add it along with chopped cilantro. Season with additional salt and black pepper to taste. Simmer for 10 more minutes.
Prepare the garnish station by placing heavy cream, capers, diced avocado, and additional cilantro in separate small bowls.
Ladle the hot soup into deep bowls, making sure each serving has chicken, corn, and a variety of potatoes. Serve immediately with the garnishes on the side, allowing diners to customize their bowls.
Ajiaco Bogotano
4.4 (150)
A traditional Colombian chicken and potato soup from Bogotá, featuring three types of potatoes, tender chicken, corn, and guasca herb, served with cream, capers, and avocado for a hearty, comforting meal.
medium
1h 40m
6 servings
Ingredients
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Main Ingredients
- 800 grams chicken-breast, bone-in pieces
- 4 pieces potatoes, peeled and diced
- 2 pieces sweet-potatoes, peeled and sliced into rounds
- 3 cups corn, cut into thirds on the cob
Aromatics
- 4 cloves garlic, whole
- 2 pieces onions, one whole, one diced
- 4 tablespoons cilantro, chopped
Seasonings
- 2 teaspoons salt
- 1 teaspoons black-pepper, freshly ground
Garnishes
- 3/4 cups heavy-cream
- 2 pieces avocado, diced
Chef Tips
expert advice•For authentic flavor, try to find guasca herb at Latin markets, though cilantro makes an acceptable substitute.
•The three potato varieties are essential - russet potatoes dissolve to thicken the broth, red potatoes hold their shape, and sweet potatoes add subtle sweetness.
•Make the soup a day ahead for even better flavor as the potatoes continue to break down.
•If the soup becomes too thick, simply add more chicken broth or water.
•Some Colombian families add a whole scallion bundle tied with kitchen string for extra flavor, removing it before serving.
•For a shortcut, use a rotisserie chicken, adding it at the end and using store-bought chicken broth.
•The garnishes are not optional - they transform the soup from good to exceptional.
•Leftover soup thickens considerably, so thin it with broth when reheating.
