Colombian ajiaco is a hearty chicken-and-potato soup especially associated with Bogotá, where it is traditionally flavored with guascas and served with corn, capers, cream, and avocado. This home-cook-friendly version uses accessible potatoes to create both tender chunks and a naturally thick broth, while keeping the dish’s layered, savory character.
Recipes vary by household and by the potatoes available; there is no single version for every Colombian table. Guascas, a dried herb with a distinctive earthy flavor, gives the soup its recognizable aroma, so use it if you can find it at a Latin American grocery or online.
Ingredients
- 2 lb (900 g) bone-in, skinless chicken thighs
- 1 tbsp (15 ml) neutral oil, such as canola or sunflower oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 3 garlic cloves, finely chopped, about 1 tbsp (15 g)
- 8 cups (1.9 L) low-sodium chicken broth
- 3 scallions, trimmed and tied into a loose bundle, about 3 oz (85 g)
- 4 tbsp (8 g) dried guascas
- 1/2 cup (15 g) fresh cilantro leaves and tender stems, plus 2 tbsp (8 g) chopped leaves for serving
- 1 bay leaf
- 1 1/2 tsp (9 g) fine salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 12 oz (340 g) russet potato, peeled and cut into 1-inch (2.5 cm) chunks
- 12 oz (340 g) small yellow potatoes, scrubbed and halved or quartered if large
- 2 ears corn, husked and cut crosswise into 3 pieces each, about 1 lb (450 g) total
- 2 tbsp (30 ml) drained capers, for serving
- 1/2 cup (120 ml) sour cream or Colombian-style crema, for serving
- 1 medium ripe avocado, pitted, peeled, and sliced, about 7 oz (200 g)
- 1 lime, cut into 6 wedges, about 2 oz (55 g)
Instructions
- Prepare the ingredients. Chop the onion and garlic, cut the potatoes and corn, and tie the scallions into a bundle. Keep the potato pieces in separate piles because the russet will break down more readily and thicken the soup, while the small yellow potatoes are meant to stay more intact. Pat the chicken dry with paper towels so it browns rather than steams.
- Brown the chicken, 8 minutes. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches if needed, brown the chicken on both sides, about 3 to 4 minutes per side. It does not need to be cooked through at this stage. Transfer the pieces to a plate. If the pot has dark, burnt bits, wipe those out; browned bits are welcome and will flavor the broth.
- Start the broth, 33 minutes. Reduce the heat to medium. Add the onion and cook for 2 minutes, stirring and scraping up the browned bits, then add the garlic and cook for 1 minute. Pour in the broth and add the scallion bundle, guascas, cilantro sprigs, bay leaf, salt, pepper, and browned chicken, including any juices on the plate. Bring to a gentle boil, then lower the heat, cover partially, and simmer for 30 minutes. Keep it at a steady, gentle simmer rather than a hard boil, which can make the chicken tough and the broth cloudy.
- Check and remove the chicken. Use an instant-read food thermometer in the thickest part of a thigh without touching the bone. USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If a piece has not reached that temperature, simmer it a little longer and check again. Lift the cooked chicken onto a clean plate. Remove and discard the scallion bundle, bay leaf, and cilantro sprigs; leave the guascas in the broth.
- Cook the potatoes and corn, 25 minutes. Add all three kinds of potatoes and the corn to the broth. Bring it back to a gentle simmer, cover partially, and cook for about 25 minutes, stirring carefully once or twice so the potatoes do not stick. While the vegetables cook, remove the chicken meat from the bones and tear or cut it into large bite-size pieces; discard the bones. The russet pieces should soften enough to begin dissolving, while the Yukon Gold and small yellow potatoes should be tender but still recognizable. If they are not fork-tender after 25 minutes, continue simmering and check every few minutes.
- Finish the soup, 4 minutes. Return the chicken meat to the pot and simmer gently for 4 minutes, just long enough to warm it through and let the flavors come together. Taste the broth and add salt if needed. For a thicker soup, press a few russet pieces against the side of the pot and stir them into the broth; for a brothier bowl, leave the potatoes whole and add a splash of hot broth or water.
- Serve at the table. Ladle the soup into warm bowls, making sure each serving gets chicken, potato, and corn. Offer capers, sour cream or crema, avocado, chopped cilantro, and lime wedges separately so everyone can finish a bowl to taste.
Tips
- Look for guascas, but do not expect an exact substitute. Dried guascas is sold in some Latin American markets and online. If it is unavailable, use 1 tablespoon (about 2 g) dried oregano and 1 tablespoon (about 2 g) dried parsley. That blend adds an herbal note, but it will not reproduce guascas’ distinct flavor; avoid adding a large quantity of oregano, which can dominate the broth.
- Use the potato mix for texture. The russet is the main thickener, so keep it in the recipe if you want a classic, substantial broth. Yukon Gold or another medium-starch potato stands in for a firmer Colombian potato. Small yellow potatoes can replace papa criolla, the small, yellow Colombian potato that softens and gives traditional ajiaco extra body; ordinary yellow potatoes taste milder and may hold their shape more.
- Keep the simmer gentle and check the chicken. A rolling boil can break up the potatoes before their centers are cooked and make it harder to judge the soup’s texture. Chicken thighs vary in size, so use a thermometer rather than relying on color or the clock alone. If the chicken is ready before the vegetables, take it out and add it back at the end as directed.
- Season in stages. Low-sodium broth makes it easier to control salt, and capers add a salty, tangy finish at the table. Taste after the chicken and potatoes have simmered, then adjust the soup before serving instead of salting heavily at the beginning.
Serving Suggestions
Ajiaco is filling enough to serve as a meal on its own. Put the capers, crema or sour cream, avocado, cilantro, and lime on the table in small bowls; the traditional style is to add these to individual portions, not stir every topping into the pot. The capers bring a sharp, briny contrast, cream softens the broth, avocado adds richness, and lime brightens the potatoes and chicken.
For a fuller Colombian-inspired spread, serve the soup with plain white rice or a small side of arepas. These are optional rather than necessary, since the potatoes and corn already make the bowl substantial. If you serve bread, choose something simple that can be used to catch the broth without competing with the toppings. A crisp green salad with a light vinaigrette is another good contrast, especially if the soup is the main course.
Variations
Use chicken breast: Boneless, skinless breasts work, though they are leaner and can dry out if simmered for the full time. Simmer them only until they reach 165°F (74°C), remove them while the potatoes cook, and return the sliced meat for the final few minutes. Bone-in thighs give a richer broth and are more forgiving.
Make it with leftover cooked chicken: Skip browning and the chicken-simmering stage. Simmer the onion, garlic, broth, herbs, and potatoes as directed, then stir in about 3 cups (400 g) shredded cooked chicken during the final 4 minutes, heating it until steaming hot. The broth will have less depth without the chicken bones, so taste carefully and consider using a good, low-sodium stock.
Adjust the thickness: For a thicker, more rustic bowl, mash several cooked russet pieces into the broth. For a lighter soup, reduce the russet to 8 oz (225 g) and add 1 cup (240 ml) extra broth. The potato balance is flexible, but keeping more than one type gives the soup a better mix of creamy broth and distinct pieces.
Make it less spicy or more aromatic: The recipe is not hot-spicy as written. If you want heat, offer a little minced fresh chile or a mild Colombian-style hot sauce at the table, rather than cooking it into the whole pot. For a stronger herbal flavor, add guascas in the listed amount and let the soup simmer; adding extra dried herbs as a substitute can make it taste sharp or medicinal.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3 to 4 days in the refrigerator. Store the capers, crema, avocado, and lime separately; avocado is best sliced fresh, since it browns and softens during storage. The potatoes absorb broth as the soup sits, so it will be thicker the next day.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently and adding a little water or broth if needed. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. You can also reheat individual portions in a microwave-safe bowl, stirring midway through and checking the temperature in more than one spot. Avoid boiling hard, which can make the chicken stringy and break the potatoes apart.
For longer storage, freeze the soup without the fresh toppings in airtight freezer-safe containers for up to 2 months for best quality. Potatoes can turn softer or slightly grainy after freezing, but the soup remains usable. Thaw overnight in the refrigerator and reheat to 165°F (74°C); add a little broth if the texture is thicker than you like. Add fresh avocado, cream, capers, and lime only after reheating.
Frequently Asked Questions
What is ajiaco, and is it always made the same way?
Ajiaco is a name used for several soups in Latin America. Bogotá-style ajiaco is a Colombian chicken soup known for its potatoes, corn, and guascas, commonly finished with capers, cream, and avocado. Ingredients and proportions vary across cooks and regions, so this is one practical home version rather than a claim that every Colombian ajiaco is identical.
Can I make Colombian chicken soup without guascas?
Yes. The soup will still be a satisfying chicken-and-potato stew, but it will lack the characteristic herbal flavor associated with Bogotá-style ajiaco. Dried parsley with a smaller amount of oregano is a workable pantry substitute; use the amounts in the Tips section and keep expectations modest because the flavor is different.
Why does this recipe use three kinds of potatoes?
Different potatoes contribute different textures. The russet softens and thickens the broth, while Yukon Gold chunks and small yellow potatoes are more likely to stay distinct. Colombian papa criolla is traditionally valued for its color and tendency to soften into the soup; small yellow potatoes are a convenient substitute, though they do not taste exactly the same.
Can I prepare ajiaco ahead of time?
Yes. You can make the soup a day ahead, cool it promptly, and refrigerate it for up to 3 to 4 days total. It will thicken as the potatoes absorb liquid, so loosen it with broth or water while reheating. Keep the garnishes separate and add them to each bowl just before serving.
Can I make this recipe in a slow cooker?
You can, though the potatoes may become softer and the cooking time depends on the appliance. Brown the chicken and soften the onion and garlic on the stovetop first for better flavor, then transfer them with the broth, herbs, corn, and potatoes to the slow cooker. Cook until the chicken reaches 165°F (74°C) and the potatoes are tender, then remove the chicken to shred it and return the meat. Keep the guascas measured as written and taste before serving.
What should I do if the soup becomes too thick?
Stir in hot chicken broth or water a little at a time until the soup reaches the consistency you want, then taste and adjust the salt. If it is too thin, simmer it uncovered for a few minutes or mash a few russet potato pieces into the broth. Avoid adding flour or cornstarch; the potatoes provide the soup’s natural body.
Related
- Colombian Aji Recipe: Fresh, Tangy Table Sauce for Meals
- Bandeja Paisa: A Hearty Traditional Colombian Dish
- Colombian Arepas Recipe: Soft, Golden Corn Cakes at Home
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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