Ajiaco (Colombian Chicken and Potato Soup)
Ajiaco is Bogotá's classic chicken and potato soup, made with three kinds of potatoes, corn on the cob, and guascas. Serve it with cream, capers, avocado, rice, and spicy ají picante.
Servings: 8
Calories: 503kcal
Ingredients
SOUP
- 2 1/2 pounds bone-in chicken thighs, legs, breasts, or a mix; skin on or off
- 10 cups water plus 2 chicken bouillon cubes or 10 cups low-sodium chicken broth and no bouillon
- 3 ears fresh corn each cut into 3 pieces
- 1 bunch scallions trimmed, left whole
- 1 bunch cilantro tied together with the scallions; reserve a handful of leaves for serving
- 4 cloves garlic smashed
- 1 teaspoon salt plus more to taste; skip if using broth
- 1/2 teaspoon black pepper
- 1 1/2 pounds russet potatoes peeled and sliced 1/4-inch thick
- 1 pound Yukon Gold potatoes peeled and cut into 3/4-inch chunks
- 1 pound papa criolla frozen is fine; sub small yellow or baby gold potatoes, halved
- 3 tablespoons dried guascas crumbled
FOR SERVING
- 1 cup heavy cream or Colombian crema de leche
- 1/2 cup capers drained
- 2 ripe avocados sliced
- Cooked white rice
- Chopped cilantro reserved leaves
- Ají picante
Instructions
- Add the water and bouillon, chicken, corn, scallion-cilantro bundle, garlic, salt, and pepper to a large Dutch oven or pot. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 30 minutes, until the chicken is cooked through (165°F internal temp).
- Move the chicken and corn to a plate. Remove and discard the herb bundle. Leave the garlic in.
- Add the russets and Yukons. Simmer uncovered for 20 minutes, stirring now and then. Press some russet slices against the side of the pot so they start to break down.
- Stir in the papa criolla and guascas. Simmer 20 to 25 minutes, until the criolla is tender and the russets have mostly dissolved into a thick, creamy broth. Stir in the guascas during the last 10 to 15 minutes.
- While the potatoes simmer, shred the chicken, discarding the bones and skin.
- Return the chicken and corn to the pot and simmer 5 minutes. Taste for salt. Thin with hot water if too thick, or simmer longer if too thin.
- Ladle into deep bowls with a piece of corn in each. Serve rice and avocado on the side, and pass the cream, capers, cilantro, and ají picante at the table so each person can stir them into their own bowl.
Notes
- Chicken: Any bone-in chicken works. Thighs and legs give a richer broth. Breasts are more traditional.
- Papa Criolla: Find it frozen in Latin markets. Small yellow or baby gold potatoes are the best substitute.
- Guascas: Look for dried guascas in Latin markets or online. It is essential for authentic ajiaco flavor.
- Heat: The soup is mild. Serve with ají picante for heat. Nutritional information estimated without rice or toppings.
Nutrition
Calories: 503kcal | Carbohydrates: 47g | Protein: 31g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 489mg | Potassium: 1461mg | Fiber: 5g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 4mg