Colombian Ajiaco Bogotano
A hearty Colombian chicken and potato soup with corn, guascas, avocado, capers, and cream.
Equipment
- Large stockpot
- Tongs
- Ladle
- Cutting board
Ingredients
Soup
- 1 1/2 lb bone-in chicken thighs
- 8 cups chicken stock
- 2 corn cobs cut into pieces
- 1 lb russet potatoes peeled and sliced
- 1 lb yellow potatoes peeled and sliced
- 1 cup fresh guascas or oregano loosely packed
- 1 yellow onion quartered
- 3 cloves garlic smashed
- 1 tsp salt or to taste
Garnishes
- 1 ripe avocado sliced
- 1/2 cup heavy cream
- 1/4 cup capers drained
Instructions
Simmer Chicken:
- Add the chicken, stock, onion, garlic, and salt to a stockpot. Bring to a simmer and cook until the chicken is tender.
- Remove the chicken, discard the skin and bones, shred the meat, and return it to the pot.
Add Potatoes and Corn:
- Add the russet potatoes, corn, and guascas. Simmer until the russets begin to dissolve into the broth.
- Add the yellow potatoes and continue cooking until tender but still holding their shape.
Serve:
- Ladle into bowls and serve with avocado, cream, capers, and white rice if desired.
Notes
- Guascas give the most traditional flavor and are available dried in Latin markets.
- Keep the soup at a gentle simmer so the chicken stays tender and the potatoes do not turn grainy.
Nutrition
Calories: 390kcalCarbohydrates: 42gProtein: 29gFat: 14gSaturated Fat: 5gCholesterol: 105mgSodium: 1010mgFiber: 7gSugar: 6g