A creamy, golden Bogota soup layered with three types of potatoes, tender shredded chicken, corn on the cob, and the unique herb guascas, served with capers, cream, and avocado.
Ingredients
1kg chicken thighs (bone-in, skinless)
6 cups chicken broth
3 ears corn, halved
500g criolla potatoes (yellow baby potatoes)
500g sabanera potatoes, cubed
500g pastusa potatoes, cubed
2 tbsp dried guascas
1 bunch scallions
3 cloves garlic
Salt and pepper
Capers, heavy cream, avocado slices for serving
Instructions
1Bring broth to a boil with chicken, scallions, and garlic. Simmer 30 min, skim foam.
2Remove chicken, shred meat, discard bones. Return meat to pot.
3Add all three potato varieties and corn. Simmer 40 min until criolla potatoes dissolve and thicken the broth.
4Stir in guascas, cook 5 min more. Season with salt and pepper.
5Serve in deep bowls with corn, topped with capers, a drizzle of cream, and avocado slices.
Did You Know?
Ajiaco is so beloved in Bogota that August 15 is unofficial Ajiaco Day, when restaurants compete for the city's best bowl.