Authentic Colombian Ajiaco (Chicken and Three-Potato Soup)

• •2 lb bone-in, skinless chicken breasts
• •8 cup water or low-sodium chicken stock
• •2 large ears of fresh sweet corn, cut into 3 to 4 rounds each
• •1 lb papa criolla (small yellow Andean potatoes, fresh or frozen), halved
• •1 lb Russet potatoes (to mimic papa pastusa), peeled and cut into 1/2-inch cubes
• •1 lb Red bliss or Yukon gold potatoes (to mimic papa sabanera), peeled and cut into 1/2-inch thick slices
• •4 stalks scallions, lightly crushed
• •4 garlic cloves, minced
• •1 bunch fresh cilantro tied into a bundle with kitchen twine
• •2 tablespoon dried guascas (Colombian herb)
• •1 tablespoon fine sea salt
• •0.5 teaspoon freshly ground black pepper
• •0.5 cup heavy cream or Colombian crema de leche, for serving
• •0.3 cup capers, drained, for serving
• •2 ripe Hass avocados, sliced, for serving

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, combine the chicken breasts, water or broth, scallions, garlic, cilantro bundle, salt, and black pepper. Bring to a rolling boil over medium-high heat, skimming off any foam that rises to the surface.

2. 2

   Reduce the heat to medium-low, cover partially, and simmer for 20 to 25 minutes until the chicken breasts are cooked through (internal temperature reaches 165°F / 74°C).

3. 3

   Transfer the cooked chicken to a cutting board to cool. Using tongs, remove and discard the spent scallions and cilantro bundle from the broth.

4. 4

   Add the corn cob rounds, cubed Russet potatoes, and halved papa criolla to the simmering broth. Cook uncovered over medium heat for 20 minutes, stirring occasionally. The papa criolla and Russet potatoes will break down and naturally thicken the broth into a rich, velvety consistency.

5. 5

   Shred the cooled chicken meat into bite-sized shreds, discarding the bones. Add the shredded chicken and the sliced red/Yukon potatoes into the pot. Simmer for an additional 15 minutes, or until the sliced potatoes are fork-tender but still hold their shape.

6. 6

   Crush the dried guascas between your palms to release their aroma and stir them into the soup. Simmer for a final 5 minutes. Taste and adjust seasoning with additional salt if needed.

7. 7

   Ladle the hot soup into deep bowls (traditionally black La Chamba clay bowls), making sure each serving receives chicken, corn chunks, and the thick potato broth. Serve hot alongside small ramekins of heavy cream, capers, sliced avocado, and a side of white rice.

Chef's Tips

• 💡The key to an authentic Ajiaco is the combination of three potato varieties: Papa Criolla dissolves completely to create body, Russet softens into texture, and Red/Sabanera stays intact for bite.
• 💡Guascas (Galinsoga parviflora) is essential for authentic Bogotano flavor; look for dried guascas in Latin American markets or online.
• 💡Frozen papa criollas can be found in the frozen section of most Latin grocery stores and work wonderfully.