Ajiaco Santafereño
A hearty and iconic Bogotá chicken and potato soup, Ajiaco Santafereño gets its signature creamy texture and unique flavor from three distinct types of potatoes and the essential herb, guascas. Served with shredded chicken, corn, and a trio of traditional accompaniments, it's a comforting and flavorful Colombian classic.
🧂 Ingredients
- 1.5 kg Chicken pieces(Bone-in, skin-on chicken pieces (such as thighs and drumsticks) are recommended for richer flavor.)
- 500 g Papa criolla (small yellow potatoes)(These small, waxy yellow potatoes are crucial for thickening the soup and creating a creamy broth. If unavailable, substitute with Yukon Gold potatoes, though the texture will be slightly different.)
- 500 g Papa pastusa (medium-starch white potatoes)(These are a common white potato variety. If unavailable, substitute with Russet or all-purpose potatoes.)
- 500 g Papa sabanera (waxy white potatoes)(These waxy potatoes hold their shape well. If unavailable, substitute with red potatoes or fingerling potatoes.)
- 4 ears Corn on the cob(Fresh corn on the cob, cut into 2-3 inch pieces.)
- 1/2 cup Guascas (Galinsoga parviflora)(This herb is essential for authentic Ajiaco flavor. It can often be found dried in Latin American markets or online. If fresh, use more generously.)
- 3 liters Water or Chicken Broth(Water is traditional, but chicken broth can add extra depth of flavor.)
- 1 large Onion(Quartered.)
- 4 cloves Garlic cloves(Peeled and smashed.)
- to taste Salt
- to taste Black pepper
- for serving Capers(Rinsed.)
- for serving Heavy cream or Crema Mexicana(For drizzling.)
- 2 Avocado(Pitted, peeled, and sliced.)
- for serving Rice(Cooked white rice, optional but traditional.)
👨🍳 Instructions
- 1
Prepare the chicken broth: In a large stockpot or Dutch oven, combine the chicken pieces, quartered onion, smashed garlic cloves, and 3 liters of water (or chicken broth). Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for about 45 minutes, or until the chicken is cooked through and tender. Skim off any foam or impurities that rise to the surface during the first few minutes of simmering. Remove the chicken pieces from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the solids. You should have about 2.5-3 liters of flavorful broth.
⏱️ 45 minutes - 2
Shred the chicken: Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces using two forks or your fingers. Set aside.
⏱️ 10 minutes - 3
Prepare the potatoes: While the chicken is cooling, peel and wash all three types of potatoes. Cut the papa pastusa and papa sabanera into roughly 1-inch cubes. Leave the papa criolla whole if they are small, or halve them if they are larger. This variety in size and type is key to the soup's texture.
⏱️ 15 minutes - 4
Cook the potatoes: Return the strained chicken broth to the stockpot and bring it to a gentle simmer over medium heat. Add the cubed papa pastusa and papa sabanera. Cook for about 15 minutes, or until they begin to soften. Then, add the papa criolla. Continue to simmer, stirring occasionally, for another 30-40 minutes. The papa criolla will start to break down and thicken the broth, creating a creamy consistency, while the other potatoes should remain mostly intact but tender.
⏱️ 45-55 minutes - 5
Add corn and guascas: Once the potatoes have reached the desired consistency (creamy broth with tender chunks), add the corn pieces to the pot. Stir in the guascas herb. Continue to simmer for another 15-20 minutes, or until the corn is tender and cooked through.
⏱️ 15-20 minutes - 6
Combine and season: Stir the shredded chicken back into the soup. Taste and season generously with salt and freshly ground black pepper. Let it simmer for a final 5 minutes to allow the flavors to meld.
⏱️ 5 minutes - 7
Serve: Ladle the hot Ajiaco into individual bowls. Serve immediately with small bowls of rinsed capers, heavy cream (for drizzling), sliced avocado, and cooked white rice on the side. Guests can customize their soup by adding these accompaniments to their taste.
💡 Pro Tips
- ✓The key to Ajiaco's unique texture is the combination of potato types. Papa criolla dissolves to create a creamy base, while papa pastusa and sabanera add body and prevent the soup from becoming too mushy.
- ✓Guascas is the soul of Ajiaco. Its slightly earthy, herbaceous flavor is irreplaceable. If you can't find it, the soup will still be delicious, but it won't be authentic Ajiaco Santafereño.
- ✓For a richer flavor, you can use bone-in, skin-on chicken thighs and drumsticks for simmering the broth.
- ✓Adjust the amount of guascas to your preference. Start with the recommended amount and add more if you desire a stronger herbal note.
- ✓Ajiaco is traditionally served with a side of white rice, which can be added to the soup or eaten separately.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a lighter version, omit the cream when serving.
- Some recipes include a sprig of cilantro or a bay leaf during the initial chicken simmering for added aroma.
- A vegetarian version can be made by omitting the chicken and using vegetable broth, though this will significantly alter the traditional flavor profile.