📝 About This Recipe
Hailing from the high-altitude Andes of Bogotá, Ajiaco is the soul-warming crown jewel of Colombian comfort food. This naturally gluten-free masterpiece features a trio of potatoes that melt into a rich, creamy broth infused with the unique, earthy aroma of guascas herbs. Finished with succulent shredded chicken, buttery avocado, and tangy capers, it is a sophisticated symphony of textures and flavors that defines Latin American hospitality.
🥗 Ingredients
The Broth and Proteins
- 2 large pieces Chicken Breast (bone-in, skin-on for maximum flavor)
- 8 cups Chicken Stock (low sodium, high quality)
- 3 ears Corn on the cob (husked and cut into 3-inch rounds)
- 1/2 cup Guascas (dried Colombian herb; essential for authentic flavor)
- 4 cloves Garlic (minced)
- 3 stalks Green Onions (whole, tied in a bundle)
- 1 small bunch Cilantro (tied with the onions)
The Potato Trinity
- 1 lb Papa Criolla (small yellow Andean potatoes; can use frozen if fresh unavailable)
- 1 lb Russet Potatoes (peeled and sliced into thin rounds)
- 1 lb Red Potatoes (peeled and sliced into 1/2 inch cubes)
Essential Garnishes
- 1/2 cup Heavy Cream (for drizzling at the table)
- 1/4 cup Capers (drained)
- 2 large Avocado (sliced just before serving)
- 3 cups White Rice (cooked, served on the side)
- to taste Salt and Pepper
👨🍳 Instructions
-
1
In a large, heavy-bottomed stockpot, combine the chicken stock, minced garlic, the tied bundle of green onions and cilantro, and a pinch of salt.
-
2
Add the chicken breasts to the pot and bring the liquid to a gentle boil over medium-high heat.
-
3
Once boiling, reduce the heat to medium-low and simmer for 20-25 minutes until the chicken is fully cooked through and tender.
-
4
Remove the chicken breasts and the herb bundle from the pot. Set the chicken aside on a plate to cool. Discard the herb bundle.
-
5
Add the sliced Russet potatoes and the corn rounds to the simmering broth. Cook for 15 minutes. The Russets are meant to break down and thicken the soup.
-
6
Add the cubed red potatoes and half of the Papa Criollas to the pot. Continue simmering for another 20 minutes.
-
7
While the potatoes cook, shred the cooled chicken into bite-sized strips using two forks. Cover and set aside.
-
8
Add the remaining Papa Criollas and half of the dried guascas to the pot. The Papa Criollas should partially dissolve, creating a thick, yellow, velvety texture.
-
9
Simmer for a final 15-20 minutes. If the soup is too thick, add a splash of water; if too thin, mash a few potatoes against the side of the pot.
-
10
Stir in the remaining guascas during the last 5 minutes of cooking to preserve their bright, herbal aroma.
-
11
Taste the broth and adjust the seasoning with salt and pepper as needed.
-
12
To serve, place a portion of shredded chicken into each bowl and ladle the hot potato soup and one piece of corn over it.
💡 Chef's Tips
The secret to a perfect Ajiaco is the trio of potatoes; the Russets provide thickness, the Red potatoes provide texture, and the Criollas provide the signature color and creaminess. Never skip the guascas! If you can't find them fresh, dried ones from a Latin market are essential for that 'authentic' taste. If you cannot find Papa Criolla, substitute with Yukon Gold potatoes chopped very small, but the color will be less vibrant. Do not over-shred the chicken; keep the pieces substantial so they don't get lost in the thick broth. Always add the cream and capers at the table, as this allows each guest to customize the acidity and richness of their bowl.
🍽️ Serving Suggestions
Serve alongside a plate of warm white rice to soak up the savory broth. A slice of fresh, buttery Hass avocado is the traditional and mandatory accompaniment. Pair with a cold glass of 'Lulada' or a Colombian 'Postobón' apple soda for a truly authentic experience. Offer a small bowl of spicy 'Ají Piqué' (Colombian hot sauce) for those who want to add a kick of heat. A simple side of crusty gluten-free bread can be used to wipe the bowl clean.