Colombian Chicken and Potato Soup: Ajiaco Recipe

Colombian chicken and potato soup, known as ajiaco, is a hearty Bogotá-style soup made with chicken, corn, several kinds of potatoes, and fragrant guascas. The potatoes thicken the broth as they cook, while capers, cream, and avocado served at the table let each person finish a bowl to taste.

Ingredients

2½ lb (1.1 kg) bone-in, skin-on chicken thighs, or a mix of thighs and drumsticks
8 cups (1.9 L) water or low-sodium chicken broth
1 medium yellow onion, about 6 oz (170 g), peeled and quartered
3 garlic cloves, about ½ oz (15 g), lightly crushed
2 scallions, about 2 oz (55 g), trimmed and cut into large pieces
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 lb (450 g) russet potatoes, peeled and cut into 1-inch (2.5 cm) chunks
1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) chunks
1 lb (450 g) small yellow potatoes, peeled and left whole if small, or halved if larger
3 ears fresh corn, about 1½ lb (680 g) total, husked and cut crosswise into thirds
2 tbsp (3 g) dried guascas
½ cup (120 ml) heavy cream, for serving
⅓ cup (50 g) capers, drained, for serving
2 ripe avocados, about 12 oz (340 g) total, halved, pitted, and sliced
2 tbsp (8 g) chopped fresh cilantro, for serving (optional)

Instructions

Prepare the ingredients. Cut the onion, potatoes, and corn as directed, and set the cream, capers, and avocado aside for serving. Keep the three potato types separate if convenient; they soften at different rates and play different roles in the finished soup. The russets will break down and thicken the broth, while the firmer potatoes will hold more of their shape.
Start the chicken broth. Put the chicken in a large, heavy soup pot or Dutch oven. Add the water or broth, onion, garlic, scallions, salt, and pepper. Bring the pot just to a boil over medium-high heat, skimming off any foam that collects on the surface. Lower the heat to maintain a gentle simmer, partially cover, and cook for 35 minutes. Avoid a hard boil, which can make the broth cloudy and the chicken less tender.
Check the chicken and add the vegetables. Use a food thermometer to check the thickest part of a thigh without touching the bone; it must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry. If it has not reached that temperature after 35 minutes, continue simmering and check again. Once safe, add the russet, Yukon Gold, and small yellow potatoes, the corn, and the guascas. If the pot is very full, stir gently so the pieces are submerged as much as possible.
Simmer until the potatoes soften. Cook uncovered at a gentle simmer for 35 minutes, stirring carefully every so often so potatoes do not stick to the bottom. The russets should be very soft and partly dissolved into the broth; the other potatoes should be tender when pierced with a knife but still recognizable. The corn should be hot and tender. If the soup becomes thicker than you like, add a little hot water or broth; if it looks thin, press a few russet pieces against the side of the pot and stir them into the liquid.
Remove the aromatics and shred the chicken. Lift out the chicken and corn with tongs. Discard the onion, garlic, and scallion pieces if you prefer a smooth broth. When the chicken is cool enough to handle, remove and discard the skin and bones, then pull the meat into bite-size pieces. Return the chicken to the pot and stir gently. Taste the soup and adjust the salt and pepper. Let it simmer for a minute or two so the chicken warms through, then turn off the heat.
Serve with the garnishes. Ladle soup into warm bowls, making sure each serving gets potatoes and a piece of corn. Put cream, capers, avocado, and optional cilantro on the table so everyone can add the amount they like. Serve promptly while the broth is hot.

Tips

Look for guascas if you can. This dried herb is a traditional flavor in ajiaco and is sold in some Latin American grocery stores or online. If it is unavailable, omit it rather than substituting an unrelated herb; the soup will still be comforting, but it will lack a characteristic herbal note.
Use the potato mix for texture. In Colombia, ajiaco often includes papa criolla, papa pastusa, and papa sabanera. Small yellow potatoes are a practical stand-in for papa criolla, Yukon Gold for the firmer papa sabanera, and russets for the starchy papa pastusa. The exact varieties vary by place and availability, and the texture will not be identical.
Keep the simmer gentle. A rolling boil can break the firmer potato pieces apart before the russets have thickened the soup. Stir slowly, especially near the bottom of the pot, and add hot liquid a little at a time if it reduces more than expected.
Season in stages. Capers are salty and are added at the table, so taste the broth before adding extra salt. For the cleanest leftovers, store avocado, cream, and capers separately instead of stirring them into the whole pot.

Serving Suggestions

Ajiaco is substantial enough to serve as a complete meal. Ladle it into wide bowls with a generous amount of broth, chicken, and potatoes, and include a piece of corn in each serving. Set out small dishes of cream, capers, and sliced avocado; diners can stir in cream, add a few capers for a sharp, briny contrast, or eat the avocado alongside the soup. A little chopped cilantro is an optional fresh finish, not a replacement for guascas.

For a larger Colombian-inspired meal, serve the soup with a simple green salad or a small plate of sliced ripe tomato. Plain rice or warm bread can be offered if you want something extra to soak up the broth, though the potatoes and corn already make the soup filling. Because the garnishes are rich and flavorful, uncomplicated accompaniments work best.

Variations

Make it with chicken breast: Boneless chicken breast can be used, but it cooks faster and is easier to overcook than bone-in thighs. Simmer the broth and aromatics first, add the breast when you add the potatoes, and check the thickest part with a thermometer. Poultry must reach 165°F (74°C); take it out as soon as it reaches that temperature, shred it, and return it near the end.

Use a different chicken cut: A whole cut-up chicken or a mixture of thighs and drumsticks also works. Bone-in pieces add flavor to the broth, but their sizes vary, so rely on the thermometer rather than assuming every piece is done at the same time. Remove each piece once it reaches the safe temperature.

Adjust the thickness: For a looser soup, use the full 8 cups of liquid and avoid mashing the potatoes. For a thicker bowl, mash a few more russet pieces into the broth. If you cannot find all three potato types, use a combination of russets and Yukon Gold potatoes; the soup will still have a pleasing mix of creamy broth and intact pieces, though the traditional contrast will be less pronounced.

Make the garnishes flexible: The cream, capers, and avocado are served at the table rather than cooked into the soup. You can leave out any one of them or offer lime wedges for a bright finish, while keeping the base recipe mild and savory. These choices are common ways to suit a table; there is no single garnish arrangement that every household uses.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking. Transfer it to shallow, covered containers so it cools promptly, and keep it refrigerated for 3–4 days. Store cream, capers, and avocado separately; cut avocado is best prepared fresh, since it browns and softens in storage. The potatoes will continue to absorb broth as the soup sits, so the next-day soup may be thicker.

Reheat only the portion you need in a saucepan over medium-low heat, stirring gently and adding a splash of water or broth if it has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeated cycles of cooling and reheating. You can also freeze the soup without the cream, capers, and avocado for up to 2–3 months for best quality. Thaw it in the refrigerator, reheat to 165°F (74°C), and expect the potatoes to be softer after freezing.

Frequently Asked Questions

What is ajiaco?
Ajiaco is a Colombian chicken and potato soup especially associated with Bogotá and the surrounding Andean region. Versions differ by household and by the potatoes available, but guascas, corn, chicken, and a mix of potatoes are familiar features. Cream, capers, and avocado are commonly served separately as accompaniments.

Can I make this soup without guascas?
Yes. Guascas gives ajiaco a distinctive herbal aroma, but the soup is still enjoyable without it. If you cannot find it, simply leave it out; dried oregano or thyme will change the flavor rather than reproduce guascas, so use one only if you like that different direction.

Why does the recipe use more than one kind of potato?
The different potatoes create the soup’s characteristic texture. Starchy russets soften and thicken the broth, while Yukon Gold and small yellow potatoes stay more intact. You can make the recipe with one kind, but the broth may be less thick or the pieces may soften more uniformly.

Can I make ajiaco ahead of time?
Yes. Cook the soup, cool it promptly, and refrigerate it for up to 3–4 days. Keep the garnishes separate and reheat the soup to 165°F (74°C) before serving. It will usually thicken overnight, so loosen it with a little water or broth as it reheats.

How can I tell when the chicken is done?
Check the thickest part of each large piece with a food thermometer, avoiding contact with the bone. The center must reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Cooking time can vary with the size and starting temperature of the pieces, so the thermometer is more dependable than appearance alone.

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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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