soupColombian

Ajiaco Bogotano

Name: Ajiaco Bogotano
Prep time: 25 min
Cook time: 75 min
Total time: 45 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 800 g Chicken breasts on the bone; 500 g Small yellow potatoes; 400 g Waxy potatoes (in rounds); 400 g Floury potatoes (in large pieces); 3 pieces Corn on the cob (halved); 3 tbsp Dried guascas; 4 pieces Spring onion; 6 sprigs Coriander; 200 ml Cream; 4 tbsp Capers; 2 pieces Avocado; To taste Salt

Ajiaco Bogotano is a classic Colombian soup that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Chicken breasts on the bone, Small yellow potatoes, Waxy potatoes (in rounds), Floury potatoes (in large pieces), Corn on the cob (halved), Dried guascas, Spring onion, Coriander, Cream, Capers and Avocado, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Colombian cooking, be sure to also explore our recipe for Bandeja Paisa.

Difficulty: easyPrep: 25 minCook: 75 minServes 6

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Ingredients

Chicken breasts on the bone800 g
Small yellow potatoes500 g
Waxy potatoes (in rounds)400 g
Floury potatoes (in large pieces)400 g
Corn on the cob (halved)3 pieces
Dried guascas3 tbsp
Spring onion4 pieces
Coriander6 sprigs
Cream200 ml
Capers4 tbsp
Avocado2 pieces
SaltTo taste

Step-by-Step Instructions

5 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Poach the chicken in two and a half litres of water with the spring onion and coriander for forty minutes. Lift it out and shred it; strain the broth.

Step 2

Return the broth to the pot, add the small yellow potatoes and cook twenty minutes, until they collapse entirely and thicken the soup.

Step 3

Add the other two potato varieties and the corn and cook twenty minutes more.

Step 4

Add the guascas five minutes before the end: boiled long, they turn bitter.

Step 5✨ Serve

Return the chicken, season, and serve with bowls of cream, capers and sliced avocado on the table.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Ajiaco Bogotano carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If you need to accommodate dietary restrictions, chicken breasts on the bone can be substituted with an equivalent volume of seasonal vegetables, legumes, or a protein alternative of your preference.

Chef Technique Tips

Season in stages rather than all at once at the end. Salting components as they cook draws out excess moisture, intensifies natural sugars, and builds harmonious depth of flavor throughout the dish.

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