Bogotá-style ajiaco is a hearty Colombian chicken and potato soup, traditionally flavored with guascas and served with corn, capers, cream, and avocado. Three kinds of potatoes give the broth its signature texture: some hold their shape while starchy pieces soften and thicken the soup.
Ingredients
- 3 lb (1.36 kg) bone-in, skin-on chicken thighs and drumsticks, about 6 pieces
- 8 cups (1.9 L) water
- 1 medium yellow onion, peeled and quartered, about 5 oz (150 g)
- 3 scallions, trimmed and cut in half, about 1.5 oz (45 g)
- 3 garlic cloves, lightly crushed, about 0.3 oz (9 g)
- 2 bay leaves, about 0.02 oz (0.5 g)
- 2 tsp (12 g) fine salt, plus more to taste
- ½ tsp (1 g) black pepper
- 1½ lb (680 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) papa criolla, peeled if fresh and left whole when small; frozen papa criolla can be used as is
- 3 ears (about 1¼ lb / 570 g) fresh corn, husked and cut crosswise into 2-inch (5 cm) pieces
- 2 tbsp (4 g) dried guascas, or ⅓ cup (10 g) fresh guascas, roughly chopped
- ¼ cup (4 g) chopped cilantro stems, for the broth
- For serving: 1½ cups (360 ml) heavy cream, 1 cup (140 g) drained capers, 2 ripe avocados (about 10 oz / 280 g flesh), and 3 cups (450 g) cooked white rice
- Optional for serving: ½ cup (15 g) chopped cilantro leaves
Instructions
- Prepare the vegetables and aromatics. Peel and cut the russet and Yukon Gold potatoes into similar-sized chunks so they cook evenly. Keep the papa criolla whole if the potatoes are small; halve larger ones. Cut the corn into short sections. Quarter the onion, trim the scallions, and lightly crush the garlic. This preparation takes about 25 minutes.
- Make the chicken broth. Put the chicken, water, onion, scallions, garlic, bay leaves, salt, and pepper in a large heavy pot. Bring to a boil over medium-high heat, skimming off any gray foam that gathers on top. Lower the heat so the liquid simmers steadily but gently, partially cover the pot, and cook for 30 minutes. Avoid a hard boil, which can make the broth cloudy and the chicken less tender.
- Check the chicken and strain the broth. Lift the chicken onto a plate. Check the thickest part of each piece with a food thermometer without touching bone; USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, return it to the simmering broth until it does. Strain the broth into a heatproof bowl, discard the cooked onion, scallions, garlic, and bay leaves, then return the broth to the pot. When the chicken is cool enough to handle, remove and discard the skin if desired. Leave the pieces whole or pull the meat into large portions, and keep it covered.
- Simmer the firm potatoes and corn. Add the russet potatoes, Yukon Gold potatoes, and corn to the strained broth. Bring the pot back to a gentle simmer and cook uncovered for 20 minutes, stirring once or twice. Keep the bubbles gentle and stir carefully so the corn stays in sections and the potatoes do not break apart before they begin to soften.
- Add the papa criolla and guascas. Stir in the papa criolla, dried or fresh guascas, and chopped cilantro stems. Simmer for 25 minutes, stirring gently every few minutes. The papa criolla should become very soft and partly dissolve into the broth, while some russet potato pieces will also break down. This thickens the soup naturally. If the soup seems too thick before the potatoes are tender, add hot water ¼ cup (60 ml) at a time.
- Finish the soup. Return the cooked chicken to the pot and simmer for 5 minutes, until it is piping hot. Taste the broth and add salt or pepper as needed. The soup should be substantial but still spoonable, with visible corn and some intact potato pieces. Remove the pot from the heat and discard any loose bay leaf that was missed during straining.
- Set out the accompaniments. While the soup finishes, cook the white rice if it is not already prepared. Slice the avocados and put the cream, capers, rice, and cilantro leaves in separate serving bowls. Ladle the hot soup, chicken, and corn into bowls; let each person add the accompaniments to taste.
Tips
- Choose the right potato balance. Traditional Bogotá ajiaco uses local varieties such as papa criolla, papa pastusa, and papa sabanera. Those varieties can be difficult to find outside Colombia. Papa criolla contributes a distinctive earthy flavor and helps thicken the broth; frozen papa criolla is a practical substitute and can go into the pot straight from frozen. Russets stand in for a starchy pastusa, while Yukon Gold potatoes approximate the firmer sabanera. The flavor and texture will differ slightly, but the combination still makes a good soup.
- Use guascas if you can find them. Guascas are the characteristic herb in ajiaco and are sold dried or fresh in some Latin American grocery stores. Dried guascas are concentrated, so this recipe uses 2 tablespoons. If they are unavailable, leave them out rather than adding a large amount of a different herb; a little dried oregano can add herbal warmth, but it will not reproduce guascas’ distinctive flavor.
- Let the potatoes thicken the broth. Don’t blend the soup or mash every potato. The softened papa criolla and russet pieces provide body, while intact Yukon Gold pieces, corn, and chicken give each bowl texture. If the broth needs more body, simmer it uncovered for a few extra minutes or gently mash a few potato chunks against the side of the pot.
- Keep the simmer gentle. A rolling boil can break up the corn and potatoes and make the chicken shred into small pieces. If you use frozen papa criolla, the soup may need a few extra minutes to return to a simmer and soften; judge doneness by the potatoes, not just the clock.
Serving Suggestions
Ajiaco is usually served as a filling main course, with each person adjusting the bowl at the table. Put a piece or two of chicken and a section of corn in every bowl, then offer cooked white rice, heavy cream, capers, and avocado separately. Some diners add the rice directly to the soup; others eat it alongside. A spoonful of capers adds a sharp, briny contrast, while cream makes the broth rounder and avocado contributes a cool, buttery texture.
Serve the soup hot in deep bowls, with extra cilantro leaves available for anyone who likes a fresh herbal finish. If you are planning a larger meal, keep the other courses simple: a crisp green salad or sliced fruit can accompany the soup without competing with its rich broth. Set out small spoons for capers and cream, since diners often prefer different amounts.
Variations
Use boneless chicken. Boneless, skinless thighs work when you want a bowl without bones, though they make a less full-bodied broth than bone-in pieces. Start checking them after about 20 minutes of simmering, and use a thermometer to confirm that poultry reaches 165°F (74°C). Remove them once safely cooked, then follow the potato timing and return the chicken to the pot for the final few minutes.
Make it without chicken. For a meat-free version, use 8 cups (1.9 L) vegetable broth instead of water and chicken, and add an extra ½ lb (225 g) of Yukon Gold potatoes or a can of drained white beans (about 1½ cups / 250 g). The result will not have the same chicken broth flavor, but guascas, corn, and the mix of potatoes still create a satisfying soup. Simmer the broth with the onion, scallions, garlic, and bay leaves for 15 minutes before straining and adding the potatoes.
Adjust the toppings. If capers are too sharp, rinse them briefly and drain them well, or serve them on the side. For a dairy-free bowl, skip the cream and use extra avocado. For more heat, offer a Colombian-style hot sauce separately rather than adding it to the whole pot; that keeps the base soup mild for a mixed group.
Storage and Reheating
Cool leftover soup promptly and refrigerate it within 2 hours of cooking in shallow, covered containers. Keep the rice and optional toppings in separate containers when possible. The soup keeps for 3–4 days in the refrigerator. For longer storage, freeze the soup for up to 2–3 months for best quality; potatoes can become softer after freezing, but the flavor remains suitable for a reheated meal. Thaw frozen soup overnight in the refrigerator.
Reheat only the amount you plan to serve in a saucepan over medium-low heat, stirring gently until steaming throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Add a splash of water if the soup has thickened in the refrigerator. Reheat rice separately until steaming hot, and avoid repeatedly cooling and reheating the full pot.
Frequently Asked Questions
What does guascas taste like, and can I leave it out?
Guascas has a distinct, earthy, slightly grassy flavor that gives Bogotá-style ajiaco much of its recognizable character. If you cannot find it, you can still make the soup, but it will taste different. Dried oregano is an optional stand-in for a little herbal flavor, not an exact replacement; use a small pinch so it does not overpower the potatoes and broth.
Can I make ajiaco with only one kind of potato?
Yes, though the texture will be less layered. Russets soften and help thicken the broth, while Yukon Gold potatoes hold their shape better. If you only have one type, use a mixture of cut sizes and stir gently: smaller pieces can break down to thicken the soup, while larger pieces remain more intact. Papa criolla is worth seeking out if available, but it is not essential to make a comforting potato soup.
Why is my ajiaco too thin?
The potatoes may need more time to soften, or the pot may have been covered for most of the simmer. Continue simmering uncovered until some starchy pieces begin to dissolve. You can also press a few softened potato chunks against the inside of the pot with a spoon. Avoid adding flour or blending the entire pot; neither is necessary for the usual texture.
Can I make the soup ahead?
Yes. Cook the soup through, cool it promptly, and refrigerate it in a covered container. The potatoes will continue to absorb broth as the soup sits, so loosen it with a little water or broth when reheating. Keep the cream, capers, avocado, and rice separate and add them when serving. For the freshest avocado, slice it shortly before the meal.
Is ajiaco spicy?
The soup itself is usually mild; its defining flavors come from chicken, potatoes, corn, and guascas rather than chile heat. Serve hot sauce separately if you want a spicy option. That lets everyone season an individual bowl without changing the flavor of the whole pot.
What can I serve if I don’t have capers or cream?
Both are accompaniments rather than required ingredients in the pot. You can serve ajiaco without them, or offer extra avocado and chopped cilantro instead. Capers contribute salty tang, and cream softens the broth, so omitting both makes the bowl simpler but does not prevent the soup from working.
Related
- Bandeja Paisa: A Hearty Traditional Colombian Dish
- Colombian Arepas Recipe: Soft, Golden Corn Cakes at Home
- Colombian Pupusas Recipe with Hogao and Cheese
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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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