Ajiaco is a comforting Colombian soup hailing from Bogotá, often considered the country’s quintessential dish. This hearty chicken and potato soup is made with three types of potatoes, tender corn on the cob, and fragrant guascas herbs, giving it a unique, earthy flavor. Served with capers, avocado, and a drizzle of cream, ajiaco is a soul-warming meal perfect for cool days or family gatherings, embodying the warmth of Colombian home cooking.
Let’s dive into this Classic Ajiaco Recipe, breaking down each step to bring this beloved Colombian dish to your table. It’s a simple yet flavorful soup that’s sure to become a favorite.
Ingredients (Serves 4-6)
- For the Soup:
- 1 whole chicken (about 1.5 kg or 3.3 lbs), cut into pieces (or 4 chicken breasts with bone-in)
- 3 medium yellow potatoes (papas criollas, if available, or Yukon Gold), peeled and halved
- 3 medium red potatoes (papas sabaneras), peeled and sliced thickly
- 3 medium white potatoes (papas pastusas), peeled and sliced thickly
- 2 ears of corn, cut into 2-inch pieces
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 bunch cilantro, tied with kitchen twine (plus extra for garnish)
- 2 tablespoons dried guascas (key herb for ajiaco, found in Latin markets)
- 10 cups water (or enough to cover the chicken)
- Salt and pepper, to taste
- For Serving:
- 1/2 cup heavy cream
- 1/4 cup capers, drained
- 2 ripe avocados, sliced
- 1/2 cup chopped cilantro (for garnish)
- Lime wedges (optional, for brightness)
Equipment Needed
- Large pot with a lid
- Knife and cutting board
- Measuring cups and spoons
- Tongs (for handling chicken)
- Ladle for serving
- Small bowls (for garnishes)
- Soup bowls or deep plates
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by prepping all your ingredients to make the process smooth. Rinse the chicken pieces under cold water and pat dry. Peel and cut the potatoes: halve the yellow potatoes (papas criollas), and slice the red and white potatoes into 1/2-inch thick rounds. The yellow potatoes will dissolve to thicken the soup, while the others hold their shape. Cut the corn ears into 2-inch pieces. Finely chop the onion, mince the garlic, and tie a small bunch of cilantro with kitchen twine for easy removal later. Measure out the guascas and set aside.
Tip: If you can’t find papas criollas (small yellow Colombian potatoes), Yukon Gold is a good substitute, though the flavor will be slightly less authentic. Guascas is essential for the traditional taste—don’t skip it!
Step 2: Cook the Chicken and Base Broth
In a large pot, place the chicken pieces and cover with 10 cups of water. Add the chopped onion, minced garlic, tied cilantro bunch, 1 teaspoon of salt, and a pinch of black pepper. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface with a spoon to keep the broth clear. Cover partially and cook for 30-40 minutes, until the chicken is tender and cooked through.
Once cooked, remove the chicken pieces with tongs and set aside to cool slightly. Discard the cilantro bunch. Shred the chicken into bite-sized pieces, discarding the skin and bones (or save for another use, like stock). Keep the broth in the pot on low heat.
Tip: The chicken broth is the foundation of ajiaco’s flavor, so don’t rush this step. If you’re short on time, you can use pre-cooked chicken and store-bought broth, but fresh is best.
Step 3: Add the Potatoes and Corn
With the broth still simmering, add the yellow potatoes (papas criollas or Yukon Gold), red potatoes (papas sabaneras), white potatoes (papas pastusas), and corn pieces to the pot. Bring back to a gentle boil, then reduce to a simmer. Cook for 20-30 minutes, stirring occasionally, until the yellow potatoes start to dissolve and thicken the soup naturally. The red and white potatoes should be tender but still hold their shape, and the corn should be cooked through.
Tip: Stir gently to avoid breaking the potatoes too much, but don’t worry if the yellow ones disintegrate—that’s what gives ajiaco its creamy texture.
Step 4: Add the Guascas
Stir in 2 tablespoons of dried guascas and let the soup simmer for another 10 minutes. The guascas will release their distinctive earthy, slightly peppery flavor, which is the hallmark of ajiaco. Taste the soup and adjust seasoning with more salt and pepper if needed. The broth should be rich and flavorful, with a thick, velvety consistency from the dissolved potatoes.
Tip: If the soup is too thick, add a bit more water to reach your desired consistency. If it’s too thin, simmer longer to let it reduce.
Step 5: Add the Shredded Chicken
Return the shredded chicken to the pot and simmer for 5 minutes to heat through and let the flavors meld. The chicken should be tender and infused with the soup’s herbaceous notes. At this point, the soup is ready to serve, but letting it sit for a few minutes off the heat will deepen the flavors even more.
Tip: If you prefer a lighter soup, use only chicken breasts. For a richer flavor, include thighs or drumsticks.
Step 6: Serve the Ajiaco
Ladle the ajiaco into deep soup bowls, ensuring each serving has a mix of potatoes, corn, and chicken. Serve hot with the garnishes on the side: a small bowl of heavy cream for drizzling, a spoonful of capers, sliced avocado, chopped cilantro, and lime wedges (if using). Encourage diners to customize their bowl—drizzle cream over the soup, sprinkle capers for a briny kick, add avocado for creaminess, and garnish with cilantro for freshness. A squeeze of lime adds a bright note, though it’s optional.
Serving Suggestion: Place the garnishes in small white bowls on a tray for a clean, inviting presentation. Pair with a side of crusty bread or arepas for a complete meal, and serve with a refreshing Colombian drink like lulo juice.
Cooking Tips for Perfect Ajiaco
- Potato Varieties: Using three types of potatoes is traditional—yellow for creaminess, red and white for texture. If you can’t find Colombian varieties, Yukon Gold, red potatoes, and russets work well.
- Guascas Substitute: There’s no direct substitute for guascas, but if you can’t find it, a pinch of dried oregano and bay leaf can mimic some of its earthy notes, though the flavor won’t be the same.
- Chicken Options: Bone-in chicken adds more flavor to the broth. If you prefer a quicker version, use boneless chicken breasts, but simmer them for less time to avoid overcooking.
- Make It Vegetarian: Omit the chicken and use vegetable broth. Add extra potatoes and corn for heartiness, and consider adding diced carrots for color.
- Storage Tip: Ajiaco tastes even better the next day as the flavors meld. Store leftovers in the fridge and reheat gently, adding a splash of water if it thickens too much.
- Freezing: Freeze without the garnishes for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.
Why You’ll Love This Ajiaco
Ajiaco is the ultimate Colombian comfort food, blending simple ingredients into a deeply satisfying dish. The creamy broth, tender potatoes, and aromatic guascas create a unique flavor that’s both hearty and comforting. This recipe stays true to Bogotá’s traditions, offering an authentic taste of Colombia that’s perfect for sharing with loved ones. Whether it’s a chilly day or a family gathering, ajiaco will warm your heart and soul with every spoonful.
Nutritional Information (Per Serving, Approx.)
- Calories: 450-500 kcal
- Protein: 30g
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 5g
- Sodium: 800mg (varies with seasoning)
Storage and Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Keep garnishes separate to maintain their freshness.
- Freezing: Freeze the soup (without garnishes) in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if the soup has thickened too much. Prepare fresh garnishes when serving.
Final Thoughts
Ajiaco is a beautiful reflection of Colombian culture, bringing together humble ingredients in a way that’s both comforting and flavorful. This recipe guides you through each step to create a pot of ajiaco that’s as authentic as it is delicious. Serve it with love, and let this soup bring a taste of Bogotá to your table
