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Ajiaco Recipe

Ajiaco (Colombian Chicken and Potato Soup)

iamwinfred
This Ajiaco recipe brings the flavors of Bogota straight into your kitchen with tender shredded chicken, three kinds of potatoes, and sweet corn simmered in a fragrant broth. The secret is guascas, a South American herb that gives the soup its signature earthy taste. It is the kind of one pot meal that feels like a warm hug on a cold day.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine Latin American
Servings 8 servings
Calories 320 kcal

Equipment

  • Large Dutch oven or stockpot at least 8 quarts
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Ladle
  • Potato masher for thickening the broth
  • Tongs for handling the chicken
  • Individual serving bowls
  • Chamba Colombian clay soup pot optional, for traditional presentation
  • Potato ricer optional, for ultra smooth thickened broth

Ingredients
  

  • 2 pounds bone in, skin on chicken breasts or thighs about 900g
  • 10 cups chicken broth 2.4 liters
  • 1 pound papas criollas 450g, small yellow Colombian potatoes, halved
  • 1 pound russet potatoes 450g, peeled and sliced into rounds
  • 1 pound red or Yukon gold potatoes 450g, peeled and sliced into rounds
  • 3 ears corn on the cob cut into 2 inch pieces
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 4 scallions chopped, plus more for garnish
  • 1 small bunch fresh cilantro tied with kitchen twine
  • 3 tablespoons dried guascas
  • 2 bay leaves
  • salt and black pepper to taste
  • 1 cup heavy cream for serving
  • 0.5 cup capers for serving
  • 2 avocados sliced, for serving
  • 4 cups cooked white rice for serving
  • lime juice optional, for brightening broth
  • hot sauce or aji picante optional, for serving

Instructions
 

  • Place chicken in a large Dutch oven, cover with broth, and add onion, garlic, half the scallions, cilantro bundle, and bay leaves. Bring to a boil, then simmer covered for 25-30 minutes until chicken is cooked through.
  • Remove chicken with tongs, let cool slightly, then shred with two forks, discarding skin and bones. Set aside.
  • Discard cilantro bundle and bay leaves from the broth. Stir in guascas, salt, and pepper. Simmer for 5 minutes to infuse the flavor.
  • Add all three potato types to the broth and cook uncovered for about 20 minutes, stirring occasionally, until fork tender. Mash some potatoes with a masher to thicken the broth.
  • Add corn pieces and simmer for 8-10 minutes until tender. Return shredded chicken to the pot and heat through for 5 more minutes. Adjust seasoning to taste.
  • Ladle soup into bowls, top with heavy cream, capers, avocado slices, and remaining scallions. Serve immediately with a side of warm white rice.

Notes

  • Do not skip the guascas - it is the signature flavor of this soup. Dried oregano can work in a pinch but will taste noticeably different.
  • Let the potatoes break down naturally rather than pureeing the whole pot, since the texture should still have some chunky bite.
  • Simmer gently rather than boiling hard to keep the chicken tender instead of stringy.
  • If your broth tastes flat, a splash of fresh lime juice at the end brightens everything up.
  • Papas criollas are small yellow Colombian potatoes that help thicken the broth. If you cannot find them, baby Yukon gold potatoes are the closest substitute.
  • For an extra thick, creamy texture, use a potato ricer to break down the potatoes more evenly than a standard masher.
  • Make the soup base a day or two in advance and add the fresh toppings right before serving - it tastes even better the next day.
  • Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep toppings separate and add them fresh when serving leftovers.
  • Freeze the soup base, without toppings, for up to 3 months in a freezer safe container. Thaw overnight in the refrigerator before reheating.
  • Prep all of your toppings before the soup finishes cooking so everything is ready to serve hot.

Nutrition

Serving: 1BowlCalories: 320kcalCarbohydrates: 35gProtein: 28gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 650mgPotassium: 850mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 10mg
Keyword chicken potato soup, Colombian soup, comfort food, guascas recipe, one pot meal
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