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Each region of Colombia has it own specialties and characteristic dishes. For example, in the capital of the country Bogotá; Ajiaco is a very popular dish.
There are different versions of Ajiaco Bogotano , but it’s usually made with chicken and three kinds of potatoes, corn and an herb called guascas. This herb gives the soup a wonderful flavor. It is very important to use guascas and papa criolla as they are the key ingredients in this dish. For me, Ajiaco is a feel-good comfort food.
- 3 Chicken breast, skin removed
- 12 cups water
- 3 ears fresh corn, cuted into 2 pieces
- ¼ teaspoon salt
- Pepper to taste
- 2 chicken bouillon cubes
- 3 scallions
- 2 garlic cloves, minced
- 3 tablespoon chopped cilantro
- 2 cups papa criolla (Andean Potato)
- 3 medium white potatoes, peeled and sliced
- 3 medium red potatoes, peeled and sliced
- 1/3 cup guascas
- 1 cup heavy cream for serving
- 1 cup capers for serving
- In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 35 to 40 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
- Continue cooking the corn for 30 more minutes. Discard green onion and add red potatoes, white potatoes, and the guacas. Cook for 30 more minutes.
- Uncover and add the frozen papa criolla and simmer for 15 to 20 minutes, season with salt and pepper.
- Cut the chicken meat into small pieces and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side.
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