Ajiaco
A hearty Colombian chicken and potato soup with corn, herbs, and a touch of cream.
20 mins
Prep Time
1 hour
Cook Time
6
Servings
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 12 cups water
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
- 2 bay leaves
- 1 bunch fresh cilantro, tied with string
- 1 bunch fresh guascas (or substitute with dried oregano if unavailable)
- 3 large potatoes (preferably russet), peeled and cut into chunks
- 3 medium waxy potatoes (like Yukon Gold), peeled and sliced
- 2 ears of corn, cut into 2-inch pieces
- 1 cup heavy cream
- 1 avocado, sliced (for garnish)
- 1/2 cup capers (for garnish)
- 1/2 cup sour cream (for garnish)
Nutrition Facts
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Instructions
In a large pot, add the chicken pieces, water, onion, garlic, salt, black pepper, bay leaves, cilantro, and guascas. Bring to a boil over high heat.
Reduce heat to medium-low and simmer for about 30 minutes, skimming off any foam that rises to the surface.
Remove the chicken pieces from the broth and set aside to cool slightly. Once cool enough to handle, shred the chicken meat and discard the bones.
Return the shredded chicken to the pot. Add the russet potato chunks and simmer for 15 minutes, stirring occasionally.
Add the sliced waxy potatoes and corn pieces. Continue simmering for another 15 minutes or until all potatoes are tender.
Stir in the heavy cream and adjust seasoning with salt and pepper if needed. Remove the bay leaves and cilantro bundle.
Serve hot, garnished with avocado slices, capers, and a dollop of sour cream.
Chef's Tips
- Guascas Substitute: If you can't find guascas, dried oregano is a common substitute, though the flavor will be slightly different.
- Potato Choice: Using a mix of starchy and waxy potatoes gives the soup a creamy yet chunky texture.
- Corn Tip: Fresh corn is best, but frozen corn can be used in a pinch.
- Make Ahead: Ajiaco tastes even better the next day as the flavors meld together.
- Serving Suggestion: Serve with white rice and a side of ripe plantains for a complete meal.
