📝 About This Recipe
Hailing from the high-altitude Andes of Bogotá, Ajiaco is Colombia’s most beloved comfort food, celebrated for its unique use of three distinct potato varieties that create a naturally creamy texture without a drop of dairy. The soul of this dish lies in 'Guascas,' a wild herb that imparts an earthy, grassy aroma unlike anything else in the culinary world. This dairy-free version relies on the starch of the Papa Criolla to achieve a velvety richness, making it a hearty, soul-warming masterpiece perfect for chilly evenings.
🥗 Ingredients
The Broth & Chicken
- 2 large pieces Chicken Breast (bone-in, skinless for maximum flavor)
- 10 cups Water or Low-Sodium Chicken Stock
- 3 stalks Scallions (whole, lightly bruised)
- 4 cloves Garlic (minced)
- 1 small bunch Fresh Cilantro (tied with kitchen twine)
The Three Potatoes
- 1.5 lbs Russet Potatoes (peeled and sliced into thin rounds to dissolve)
- 1 lb Red Bliss or Yukon Gold Potatoes (peeled and sliced into medium chunks)
- 1 lb Papa Criolla (Colombian Yellow Potatoes) (fresh or frozen; these are essential for the yellow color and thickness)
Vegetables & Herbs
- 3 ears Corn on the Cob (shucked and cut into 2-inch rounds)
- 3 tablespoons Dried Guascas (the essential Colombian herb)
- to taste Salt and Black Pepper
Traditional Accompaniments
- 1/4 cup Capers (drained)
- 2 large Avocado (sliced just before serving)
- 3 cups White Rice (cooked, for serving on the side)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the chicken breasts, scallions, minced garlic, cilantro bunch, and chicken stock. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to medium-low and simmer for about 20-25 minutes until the chicken is fully cooked through and tender.
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3
Remove the chicken and the cilantro/scallion bundles from the pot. Set the chicken aside on a plate to cool. Discard the spent herbs.
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4
Add the sliced Russet potatoes to the simmering broth. These are the 'sacrificial' potatoes that will break down completely to thicken the soup.
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5
Add the red potatoes and the corn rounds to the pot. Cover and simmer for 15 minutes.
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6
Stir in the Papa Criollas. If using frozen ones, add them directly. These small yellow potatoes will partially dissolve, giving the soup its signature golden hue.
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7
While the potatoes simmer, shred the cooled chicken into bite-sized pieces using two forks or your fingers. Cover to keep moist.
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8
Simmer the soup for another 20-30 minutes, stirring occasionally. Use a wooden spoon to gently mash some of the potatoes against the side of the pot to reach a thick, stew-like consistency.
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9
Add the dried Guascas and the shredded chicken back into the pot. The Guascas should only be added at the end to preserve their delicate, earthy aroma.
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10
Taste the soup and season generously with salt and pepper. The potatoes absorb a lot of salt, so don't be shy.
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11
Let the soup simmer for a final 5-10 minutes until it is thick, creamy, and the corn is tender.
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12
Ladle the hot soup into deep bowls, ensuring everyone gets a piece of corn and plenty of shredded chicken.
💡 Chef's Tips
The Papa Criolla is non-negotiable for authenticity; if you can't find them fresh, check the freezer aisle of a Latin grocery store. If the soup is too thick, add a splash of warm stock; if too thin, mash more potatoes until the desired consistency is reached. Always add the Guascas in the last 10 minutes of cooking; boiling them too long can dissipate their unique flavor. For the best texture, use three different types of potatoes as specified—their varying starch levels are what make the soup 'creamy' without dairy. Leftovers are even better the next day as the flavors meld and the starch continues to thicken the broth.
🍽️ Serving Suggestions
Serve each bowl with a side plate of sliced buttery avocado to be stirred into the soup by the guest. Place a small bowl of briny capers on the table for guests to sprinkle over their soup for a pop of acidity. Serve with a side of fluffy white rice, which can be eaten separately or added directly to the broth. A cold Colombian beer (like Club Colombia) or a fresh fruit juice like Lulo or Maracuya balances the richness perfectly. Traditionally, heavy cream is served on the side, but for this dairy-free version, the avocado provides all the healthy fats and richness you need.