Ajiaco
A hearty Colombian chicken and potato soup with corn, herbs, and capers.
20 mins
Prep Time
1 hour 30 mins
Cook Time
6
Servings
Ingredients
- 1 whole chicken (about 3 lbs), cut into pieces
- 12 cups water
- 1 large white onion, chopped
- 4 cloves garlic, minced
- 2 lbs mixed potatoes (papa criolla, russet, and red potatoes), peeled and sliced
- 2 ears of corn, cut into thirds
- 1 bunch fresh cilantro, tied with a string
- 1 bunch fresh guascas (or substitute with dried if unavailable)
- 1 cup heavy cream
- 1 cup capers, drained
- 2 avocados, sliced
- Salt and pepper to taste
Nutrition Facts
Share this Recipe
Instructions
In a large pot, add the chicken pieces, water, chopped onion, and minced garlic. Bring to a boil over high heat, then reduce to a simmer.
Skim off any foam that rises to the surface. Simmer for about 30 minutes or until the chicken is cooked through.
Remove the chicken from the pot and set aside to cool. Once cooled, shred the meat and discard the bones.
Add the sliced potatoes, corn, cilantro, and guascas to the broth. Simmer for about 45 minutes or until the potatoes are tender and start to break down, thickening the soup.
Return the shredded chicken to the pot and simmer for another 10 minutes. Season with salt and pepper to taste.
Serve hot, garnished with a drizzle of heavy cream, capers, and sliced avocado on top.
Chef's Tips
- Potato Selection: Using a mix of potatoes (especially papa criolla) gives the soup its authentic texture and flavor.
- Herb Substitute: If guascas are unavailable, you can use a mix of dried oregano and marjoram as a substitute.
- Make Ahead: Ajiaco tastes even better the next day as the flavors meld together. Reheat gently before serving.
- Corn Tip: Fresh corn is best, but frozen corn can be used if fresh is not available.
- Serving Suggestion: Serve with a side of white rice and a slice of ripe plantain for a complete meal.
