Ajiaco

Bogotá's three-potato chicken soup with corn and guascas.

Ingredients

• 800 g Chicken
• 500 g Yellow potatoes
• 500 g Potatoes
• 3 Corn cobs
• 3 tbsp Guascas herb
• 1 Onion
• 4 cloves Garlic
• ½ cup Cream
• 3 tbsp Capers
• 1 Avocado
• 2 tsp Salt
• 10 cups Water

Method

1. Poach the chicken — Simmer the chicken with onion, garlic and salt for 40 minutes, then shred and reserve the broth.
2. Add the potatoes — Add the yellow potatoes first — they dissolve and thicken the soup.
3. Layer the rest — Add the firmer potatoes and corn and simmer 25 minutes.
4. Add guascas — Stir in the guascas for the final 10 minutes, its aroma is the signature of the dish.
5. Return the chicken — Fold the shredded chicken back in and check the seasoning.
6. Ajiaco is ready — Serve with cream, capers and avocado added at the table.

More Colombia recipes

• Bandeja Paisa
• Arepas