Authentic Ajiaco: Traditional Colombian Chicken and Potato Soup Recipe

Discover the comforting flavors of Colombia with this authentic Ajiaco recipe. This hearty chicken and potato soup, originating from the mountains around Bogotá, showcases the rich diversity of potatoes native to the Andes. The soup’s unique charm lies in its use of three distinct potato varieties, each contributing its own texture and flavor to create a truly satisfying dish.

As the soup simmers, the starchy potatoes break down, naturally thickening the broth to a luxurious, creamy consistency. Meanwhile, the buttery papas criollas infuse the soup with their distinctive earthy flavor, and the waxy potatoes maintain their shape, adding a delightful textural contrast. The addition of guascas, a native mountain herb, imparts a unique aroma reminiscent of bay leaf, catnip, and parsley.

Ajiaco is traditionally served with an array of accompaniments, allowing diners to customize their bowls. Tender shredded chicken breast, tangy sour cream, and briny capers all play their part in elevating the flavors. A cilantro-based aji sauce adds a zesty kick, while slices of creamy avocado provide a cool, refreshing contrast.

This Ajiaco recipe epitomizes comfort food at its finest – simple in preparation yet complex in flavor. It’s a perfect choice for chilly evenings or when you’re craving a taste of Colombian cuisine. Let’s dive into this culinary adventure!

Ingredients

• 2 quarts homemade chicken stock (or low-sodium canned stock)
• 1 whole bone-in, skin-on chicken breast, split (12 to 16 ounces total)
• 1 large onion, split in half
• 2 bay leaves
• 2 pounds russet potatoes (about 2 medium) peeled and cut into rough 1-inch chunks
• 2 pounds papas Criollas (about 20 potatoes), peeled
• 1 pound Red Bliss potatoes (about 2 small), peeled, split into quarters lengthwise, and cut into 1/2-inch slices
• 1/4 cup dried guascas
• 2 ears corn, shucked and broken into 3 pieces each
• 1 small onion, finely diced (about 3/4 cup)
• 2 tablespoons chopped cilantro
• 1 serrano or 1/2 jalapeño chile, seeded and finely minced
• Kosher salt and freshly cracked black pepper
• 1/2 cup sour cream, thinned with 1 tablespoon milk
• 1/2 cup capers, rinsed, drained, and roughly chopped
• 1 ripe avocado, preferably smooth, light-green fuerte variety, sliced into wedges

Directions

1. Begin by combining the chicken stock, chicken breast, halved onion, bay leaves, all three types of potatoes, and guascas in a large pot or Dutch oven. If necessary, add more water to ensure the solids are covered by about an inch. Bring this mixture to a boil over high heat, then reduce to a simmer. Cook until the chicken breast is thoroughly cooked, which should take about 10 minutes. Once done, transfer the chicken breast to a plate and set it aside to cool.
2. Continue simmering the potato mixture. You’re aiming for the russet potatoes and papas Criollas to become completely tender and start falling apart. This process usually takes about 45 minutes. Remember to add more water if needed during this time. Once the potatoes have reached this stage, remove and discard the onion and bay leaves.
3. Now, it’s time to thicken the soup. Use a whisk to mash some of the potato pieces against the side of the pot, then stir vigorously. The soup should thicken considerably, but you should still have large chunks of potatoes remaining – this varied texture is key to a great Ajiaco.
4. Add the corn cobs to the pot and continue cooking. Stir occasionally as the soup simmers for about 15 more minutes. You’re looking for the corn to cook through and the soup to thicken to a consistency similar to heavy cream. Once you’ve achieved this, remove the pot from the heat.
5. While the soup is in its final stage of cooking, prepare the aji: In a small serving bowl, combine the diced onion, chopped cilantro, and minced chile pepper. Add just enough water to cover the mixture, season generously with salt, and stir well. Set this aside for serving.
6. Turn your attention back to the cooled chicken breast. Discard the skin and bones, then shred the meat into bite-sized pieces. Place these in a serving bowl.
7. Taste your soup and adjust the seasoning with salt and pepper as needed. Your Ajiaco is now ready to serve! Ladle the hot soup into bowls and let your diners customize their servings with the shredded chicken, chopped capers, thinned sour cream, and aji. Don’t forget to serve those delicious avocado slices on the side. Enjoy your homemade Colombian Ajiaco!

Recipe Notes

Papas Criollas are small, creamy yellow Colombian potatoes with a unique buttery flavor and texture. They can occasionally be found frozen in Latin markets. If unavailable, substitute small Yukon Golds or yellow fingerling potatoes, peeled and cut into 1-inch chunks. Guascas is a Colombian herb. It can be found in some Latin markets, or ordered online. If unavailable, replace with an extra 2 bay leaves (remove along with other bay leaves in step 2), plus 2 tablespoons of fresh chopped parsley leaves.

Serving Suggestions

Ajiaco is a meal in itself, but you can enhance the dining experience with some traditional Colombian sides:

• Serve with warm, crusty bread for dipping into the rich broth
• Offer a side of white rice, which some diners enjoy adding to their soup
• Prepare a simple green salad with a light vinaigrette to balance the heartiness of the soup
• For beverages, consider serving with a Colombian beer or a fruity white wine

Storage and Reheating

Ajiaco tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally. You may need to add a bit of water or broth to thin the soup as it will thicken upon standing.

Customization Tips

While this recipe presents the traditional version of Ajiaco, feel free to adjust according to your preferences or dietary needs:

• For a vegetarian version, replace the chicken stock with vegetable broth and omit the chicken. You can add extra vegetables like carrots or celery for more substance.
• If you can’t find all three types of potatoes, don’t worry. Use what you can find, aiming for a mix of starchy and waxy potatoes.
• Adjust the heat level by increasing or decreasing the amount of chile pepper in the aji, or offer hot sauce at the table.
• For a dairy-free version, replace the sour cream with a non-dairy alternative or simply omit it.

Remember, the beauty of Ajiaco lies in its communal nature – serve it family-style and let everyone customize their bowl to their liking. This soup is more than just a meal; it’s an experience that brings people together, offering comfort and satisfaction with every spoonful. Enjoy your culinary journey to Colombia!