Colombian Ajiaco (Colombia) – Traditional chicken, potato, and corn soup, emblematic dish of Bogotá

Ajiaco is a traditional Colombian soup very popular in the Bogotá region, the capital located in the Andean highlands. This dish is an integral part of local cuisine and is appreciated for its simplicity and comforting taste, suitable for the region’s cool climate.

The origin of Ajiaco dates back to the indigenous cultures of the Colombian Andes, who used potatoes as a base ingredient. With Spanish colonization, chicken and certain herbs were added, forming the current version of the dish.

Ajiaco is prepared with several varieties of local potatoes, giving it a unique texture and flavor. Corn on the cob is an essential ingredient that adds sweetness and body to the soup. Guasca, a typical aromatic herb from the region, imparts a characteristic flavor.

This dish is usually eaten with family or on special occasions. It is often served with fresh cream, capers, and avocado, which accompany the soup.

Ingredients (for 4 to 6 people)

• 3 chicken breasts

• 4 liters of water

• 3 varieties of potatoes (papa criolla, papa sabanera, papa pastusa) – about 1 kg total

• 2 corn cobs cut into pieces

• 1 onion, sliced

• 2 garlic cloves, crushed

• 1 bunch of guasca (traditional Colombian herb) or similar aromatic herb

• Salt and pepper to taste

• Fresh cream (for serving)

• Capers (optional, for serving)

• Avocado (optional, for accompaniment)

Preparation
Place the chicken breasts in a large pot with water, onion, and garlic. Bring to a boil, then simmer until the chicken is cooked through (about 40 minutes).

Remove the chicken, debone, and cut into pieces. Set aside.

Add the potatoes and corn pieces to the broth. Cook until the potatoes are tender.

Add the guasca, salt, and pepper. Let simmer for a few more minutes.

Return the chicken to the soup and mix.

Serving
Serve hot with fresh cream, capers, and avocado, according to taste.