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A bowl of Colombian ajiaco with chicken, potatoes, corn, avocado, capers, and cream.

Colombian Ajiaco Bogotano

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A hearty Colombian chicken and potato soup with corn, guascas, avocado, capers, and cream.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Colombian
Calories: 390
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large stockpot
  • Tongs
  • Ladle
  • Cutting board

Method
 

Simmer Chicken:
  1. Add the chicken, stock, onion, garlic, and salt to a stockpot. Bring to a simmer and cook until the chicken is tender.
  2. Remove the chicken, discard the skin and bones, shred the meat, and return it to the pot.
Add Potatoes and Corn:
  1. Add the russet potatoes, corn, and guascas. Simmer until the russets begin to dissolve into the broth.
  2. Add the yellow potatoes and continue cooking until tender but still holding their shape.
Serve:
  1. Ladle into bowls and serve with avocado, cream, capers, and white rice if desired.

Nutrition

Calories: 390kcalCarbohydrates: 42gProtein: 29gFat: 14gSaturated Fat: 5gCholesterol: 105mgSodium: 1010mgFiber: 7gSugar: 6g

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.