Colombian
Ajiaco santafereño
A Bogotá-style chicken and potato soup thickened naturally with papa criolla and scented with guascas. It is served with shredded chicken, corn, cream, capers, and avocado at the table.
Watch it madeTULIO Recomienda · 44:43
Ingredients
- Bone-in chicken breast, skin removed400g
- Water5 cups
- Scallions, tied in a bundle2
- Garlic cloves, lightly crushed2
- Cilantro stems4
- Salt1 1/2 tsp, plus more to taste
- Black pepper1/4 tsp
- Corn on the cob, cut into thick rounds1 ear
- Papa pastusa or russet potato, peeled and thinly sliced200g
- Papa sabanera or waxy white potato, peeled and cut into chunks200g
- Papa criolla, scrubbed and halved if large250g
- Dried guascas1 1/2 tbsp
- Heavy cream or Colombian crema de leche1/4 cup
- Capers, drained2 tbsp
- Ripe avocado, sliced1/2
- Fresh cilantro leaves, chopped1 tbsp
Method
- Place the chicken breast, water, scallions, garlic, cilantro stems, salt, and black pepper in a pot and bring to a gentle boil.
- Reduce the heat and simmer for 25 minutes, skimming any foam, until the chicken is cooked through and the broth is aromatic.
- Remove the chicken to a plate and discard the scallions, garlic, and cilantro stems from the broth.
- When cool enough to handle, shred the chicken into large pieces and reserve.
- Add the corn, papa pastusa, and papa sabanera to the broth and simmer for 20 minutes, stirring occasionally so the thinly sliced potato begins to break down.
- Add the papa criolla and guascas, then simmer for 20 to 25 minutes more, until the soup is thick, yellow, and the potatoes are tender but not completely dissolved.
- Return the shredded chicken to the pot and simmer for 5 minutes to warm through.
- Taste and adjust the salt; the broth should be savory, herbal, and lightly thickened by the potatoes.
- Serve the ajiaco hot in deep bowls with corn rounds, chicken, and potatoes in each serving.
- Spoon cream and capers over each bowl, and serve avocado slices and chopped cilantro on the side or on top.
Common questions
Can I substitute the Colombian potatoes and guascas if I can’t find them?
Yes. Use russet for the starchy potato, Yukon Gold or another waxy potato for the chunks, and small yellow potatoes for papa criolla. If guascas are unavailable, the flavor won’t be identical, but a small pinch of dried oregano can help.
How long should I cook the chicken and potatoes so the soup gets creamy but not mushy?
Simmer the chicken about 25 minutes first, then the corn and two potato types for 20 minutes, then the papa criolla and guascas for 20 to 25 minutes more. Stop when the broth is thick and the potatoes are tender but still partly intact.
What are the most common mistakes when making ajiaco santafereño?
Boiling too hard can make the broth cloudy and the chicken dry. Adding all the potatoes at once can make it gluey. Also, don’t skip the guascas or over-salt early, since the soup reduces and concentrates as it cooks.
How should I store and reheat leftovers without ruining the texture?
Store the soup and chicken together in airtight containers for up to 4 days refrigerated. Reheat gently over low heat with a splash of water or broth, stirring often, because the potatoes thicken the soup as it sits.
What’s the best way to serve ajiaco santafereño?
Serve it hot in deep bowls with the chicken and potatoes well distributed. Top with a spoonful of heavy cream or crema de leche and a few capers. It’s often served with avocado and white rice on the side.