Ajiaco
Ajiaco is the most cherished soup of Bogotá and the Colombian highlands, a dish so deeply tied to the capital's identity that it is practically a symbol of the city itself. What makes this soup extraordinary is the use of three different varieties of potato: papa criolla, which dissolves into the broth and gives it a gorgeous golden color and creamy body; papa pastusa, which softens while holding some shape; and papa sabanera, which stays firm and provides texture. Combined with shredded chicken, large pieces of corn on the cob, and the irreplaceable guascas herb, the soup becomes something far greater than the sum of its parts. It is traditionally served with a side of capers, heavy cream, and sliced avocado, allowing each diner to customize their bowl.
Ingredients
- 1 whole chicken (about 1.5 kg), cut into pieces
- 500 g papa criolla (small yellow creamer potatoes), peeled
- 500 g papa pastusa or Yukon Gold potatoes, peeled and quartered
- 400 g papa sabanera or red potatoes, peeled and cut into large chunks
- 3 ears of corn, each cut into 3 pieces
- 1 large white onion, quartered
- 4 cloves garlic, smashed
- 4 scallions, trimmed and tied in a bundle
- 3 sprigs fresh cilantro
- 15 g dried guascas (or 30 g fresh if available)
- 2.5 liters water
- Salt and black pepper to taste
- Heavy cream for serving
- Capers with their brine for serving
- 2 ripe Hass avocados, sliced, for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 396
- Protein
- 32 g
- Carbs
- 42 g
- Fat
- 11 g
