Ajiaco Bogotano (Potato Soup with Corn, Chicken & Capers)
Ingredients:
2 large chicken breasts, bone-in and skin-on
12 cups water
3 ears corn, cut into halves or thirds
3 types of potatoes:
– 1 pound russet potatoes, peeled and sliced
– 1 pound red potatoes, peeled and sliced
– 1 pound yellow potatoes (or papas criollas if available), peeled
1 cup chopped white onion
2 cloves garlic, minced
1/4 cup chopped scallions
1/4 cup chopped cilantro
2 teaspoons dried guasca (Colombian herb; substitute with oregano if unavailable)
Salt and pepper to taste
1/2 cup heavy cream (optional, for serving)
1/2 cup capers, for serving
1–2 ripe avocados, sliced (for serving)
Cooked white rice, for serving
Instructions:
1. In a large pot, add chicken breasts and water. Bring to a boil, then reduce to a simmer and cook for 30 minutes, skimming any foam.
2. Remove the chicken and set aside to cool. Once cool, shred the chicken and discard skin and bones.
3. Add the corn pieces, all three types of potatoes, chopped onion, garlic, scallions, cilantro, and guasca to the chicken broth.
4. Season with salt and pepper. Simmer for about 60 minutes, or until the potatoes break down and the soup thickens naturally.
5. Return the shredded chicken to the pot and stir well. Simmer for another 10 minutes.
6. Adjust seasoning as needed.
7. Serve hot, accompanied by heavy cream, capers, avocado slices, and white rice on the side.
Prep: 20 mins | Cook: 1 hr 30 mins | Total: 1 hr 50 mins
Servings: 6 | Calories: 420 per serving
