Ajiaco

Name: Ajiaco
Total time: 95 min
Yield: 6
Ingredients: 3 lb chicken; 10 cup water; 3 unit corn (ears, cut into pieces); 2 lb floury potatoes (peeled, sliced); 1 lb yellow potatoes (peeled, sliced); 1 lb waxy potatoes (peeled, sliced); 3 tbsp guascas (dried); 3 unit scallion; 1 ½ tsp salt

Soups & Salads · Latin American & Caribbean

9 ingredients · 95 minutes · 6 servings

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604kcal52.3g protein19.8g fat55.4g carbs*

only in an optional ingredient: dairy

Restrictions

Only if you add itdairy (cream, heavy whipping)Leave that ingredient out and the dish does not have it.

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 lb	chicken
10 cup	water
3 unit	corn (ears, cut into pieces)
2 lb	floury potatoes (peeled, sliced)
1 lb	yellow potatoes (peeled, sliced)
1 lb	waxy potatoes (peeled, sliced)
3 tbsp	guascas (dried)
3 unit	scallion
1 ½ tsp	salt

Optional

Not counted above. The dish works without them.

¾ cup	heavy cream
½ cup	capers
2 unit	avocado (sliced)

Steps

simmer28 min
bare simmer
Simmer the chicken, corn, scallion, and salt in the water until the chicken is just cooked. Keep the heat gentle so the broth stays clean and the chicken remains tender enough to shred.
prep5 min
chicken resting
Remove the chicken and let it cool before shredding. Leave the corn in the pot; the potatoes need more time than the chicken and should not force the meat to overcook.
simmer25 min
steady gentle simmer
Add the floury and yellow potatoes and cook until the floury pieces begin to collapse. Stir occasionally against the pot wall to help some potato disperse; this starch is the soup's thickener, so do not reach for flour or cream.
simmer18 min
gentle simmer
Add the waxy potatoes and guascas and continue until the waxy pieces are tender but still distinct and the broth has become creamy from the dissolved potato. If every potato disappears, the soup loses the texture contrast that defines the Bogotá style.
mix4 min
low heat
Return the shredded chicken and warm it through. Taste for salt only now, after the potatoes have absorbed seasoning and concentrated the broth.
top2 min
serve immediately
Divide chicken, corn, intact potato pieces, and thick broth among bowls. Put cream, capers, and avocado on the table so each diner can add richness, salt, and freshness without changing the soup's base texture.