Entree: Colombia – Bogota / Andean – Ajiaco (Hearty Andean chicken and potato soup flavored with guascas and corn)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 8 bone-in chicken thighs, approx. 6 oz (170 g) each (about 3 lb / 1.36 kg total)
- 12 cups (3 L) low-sodium chicken stock
- 1 large white onion, quartered (about 8 oz / 225 g)
- 4 garlic cloves, smashed (about 12 g)
- 6 scallions (green onions), trimmed and tied in a bundle (about 6 oz / 170 g)
- 1.5 lb (680 g) papas criollas (small yellow potatoes), halved if large
- 1 lb (450 g) russet potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 lb (450 g) red or sabanera potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 3 ears corn, each cut into 2–3 pieces (about 1.5 lb / 680 g total) (such as sweet corn)
- 2 tbsp (about 6 g) dried guascas or 1/2 cup (15 g) fresh guascas if available
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) chopped fresh cilantro (leaves only) for garnish
- 2 avocados, sliced (about 12 oz / 340 g total)
- 2 tbsp (30 g) capers, drained
- 1 cup (240 ml) crema de leche or heavy cream

Instructions

1. In a large heavy pot, heat the vegetable oil over medium heat. Add the onion, smashed garlic and tied scallions and cook, stirring, 3–4 minutes until fragrant.
2. Add the chicken thighs and pour in the chicken stock. Bring to a gentle boil, reduce heat to low and simmer, partially covered, for 30–35 minutes until the chicken is cooked through and tender.
3. Remove the chicken and let cool slightly. Skim any excess fat from the broth and strain the broth back into the pot, discarding the onion, garlic and scallion bundle.
4. Add the russet and red (sabanera) potatoes and the corn pieces to the simmering broth. Cook 10 minutes, then add the papas criollas. Continue simmering until all potatoes are tender and some criollas have started to break down and thicken the soup, about 10–15 more minutes.
5. While potatoes cook, shred the chicken off the bones into bite-size pieces, discarding bones and skin. Return shredded chicken to the pot.
6. Stir in the guascas and simmer 5 minutes more to release flavor. Season with salt and pepper to taste.
7. Ladle the ajiaco into bowls and serve with a spoonful of crema, sliced avocado, a sprinkle of capers and chopped cilantro at the table so diners may add to taste.