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Ajiaco Bogotano
A hearty and traditional Bogotá chicken soup featuring three types of potatoes, tender shredded chicken, and the distinctive aroma of the guasca herb. This comforting soup is a staple in Colombian cuisine.
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- 1.5 kg Whole chicken(Cut into serving pieces (e.g., thighs, breasts, legs))
- 500g Papa criolla (small yellow potatoes)(These will dissolve and thicken the soup. Leave whole or halve if very small.)
- 400g Papa sabanera (white-fleshed potato)(Peeled and cut into large chunks (about 2 inches).)
- 400g Papa pastusa (waxy potato)(Peeled and cut into large chunks (about 2 inches).)
- 4 ears Corn on the cob(Cut into 2-3 inch sections.)
- 1 large bunch Guasca herb(Fresh is best. Rinse thoroughly.)
- 3-4 liters Water(For the broth)
- 1 large Onion(Quartered)
- 4-6 Garlic cloves(Peeled and smashed)
- To taste Salt
- 1 teaspoon Black peppercorns
- As needed Optional garnishes(Heavy cream or sour cream, capers, avocado slices, cilantro)
ðšâð³ äœãæ¹
- 1
Prepare the chicken broth: Place the chicken pieces in a large stockpot. Add the quartered onion, smashed garlic cloves, salt, and black peppercorns. Cover with 3-4 liters of water. Bring to a boil over medium-high heat (around 100°C / 212°F). Once boiling, reduce heat to low, cover, and simmer gently for about 1 hour, or until the chicken is cooked through and tender. Skim off any impurities that rise to the surface during the first 15-20 minutes of simmering.
â±ïž 1 hour 15 minutes (including skimming time) - 2
Shred the chicken: Carefully remove the cooked chicken pieces from the broth and set them aside on a plate to cool slightly. Once cool enough to handle, shred the chicken meat using two forks or your fingers, discarding bones and skin. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the solids. You should have a flavorful chicken stock.
â±ïž 15 minutes - 3
Add potatoes to the broth: Return the strained chicken broth to the stockpot. Add the papa criolla, papa sabanera, and papa pastusa to the pot. Bring the broth back to a gentle boil over medium-high heat (around 100°C / 212°F).
â±ïž 5 minutes - 4
Thicken the soup: Reduce the heat to medium-low and simmer, uncovered, for about 45 minutes. Stir occasionally, especially towards the end, to prevent sticking. The papa criolla will begin to break down and dissolve, naturally thickening the soup to a creamy consistency. The other potatoes should be tender but hold their shape.
â±ïž 45 minutes - 5
Add final ingredients: Add the corn sections and the bunch of guasca herb to the pot. Stir in the shredded chicken. Continue to simmer for another 15-20 minutes, allowing the corn to cook and the guasca to infuse its unique flavor into the soup. Taste and adjust seasoning with salt if needed.
â±ïž 20 minutes - 6
Serve: Ladle the hot Ajiaco Bogotano into bowls. Serve immediately, offering optional garnishes such as a dollop of heavy cream or sour cream, a sprinkle of capers, avocado slices, and fresh cilantro.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThe combination of three distinct potato varieties (papa criolla for thickening, papa sabanera and papa pastusa for texture) is crucial for authentic Ajiaco Bogotano.
- âGuasca is an essential herb that imparts a unique, slightly medicinal, and herbaceous flavor. If fresh guasca is unavailable, dried can be used sparingly, but the flavor will be different.
- âFor an even richer soup, you can add a splash of heavy cream at the end of cooking, just before serving.
- âEnsure the chicken is cooked until very tender; this makes shredding much easier.
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- Increase the amount of guasca for a more pronounced herbal flavor.
- Add a touch of heavy cream or a swirl of sour cream to each bowl for extra richness.
- Some variations include adding shredded chicken breast directly to the soup instead of cooking whole chicken first.