Main Course · Soup · Latin American ·

Colombian Ajiaco Bogotano with Crispy Capers and Avocado

Name: Colombian Ajiaco Bogotano with Crispy Capers and Avocado
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Chicken thighs and drumsticks, 2 lbs, skin-on, bone-in; Chicken stock or water, 10 cups; Corn, 2 ears, cut into thirds; Papas criollas (yellow potatoes), 300g, peeled and quartered; White potatoes, 300g, peeled and quartered; Red potatoes, 300g, peeled and quartered; Guasca leaves, 1 cup, fresh or frozen; Garlic cloves, 2 cloves, minced; Onion, 1 large, finely chopped; Bay leaf, 1; Salt, 1 tbsp; Black pepper, 1 tsp; Capers, 1 cup, rinsed and drained; Avocado, 1, ripe, sliced; Sour cream, 1/2 cup; Cilantro, 1/4 cup, chopped; Vegetable oil, 1 tbsp (for frying); Cooked white rice, 1 cup; Arepas, 6 (optional)

This hearty and flavorful soup is a beloved dish in Colombia, particularly in Bogotá, featuring tender chicken, multiple types of potatoes, and a rich broth accented with a hint of guasca, topped with

4.3(173 reviews)

·By Ethan Brooks·September 20, 2025

Colombian Ajiaco Bogotano with Crispy Capers and Avocado — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Soup Base

For the Garnishes

For Accompaniments

Nutrition

Per serving

Calories: 723 kcal
Protein: 38.8 g
Carbs: 67.5 g
Fat: 37.7 g
Fiber: 8 g

Whole recipe

Total

Calories: 4339 kcal
Protein: 233 g
Carbs: 405 g
Fat: 226 g
Fiber: 48 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Chicken thighs and drumsticks 2 lbs, skin-on, bone-in	2040	172	0	150	0
Chicken stock or water 10 cups	100	10	0	6	0
Corn 2 ears, cut into thirds	150	5	34	3	4
Papas criollas (yellow potatoes) 300g, peeled and quartered	285	6	62	0	7
White potatoes 300g, peeled and quartered	231	6	53	0	6
Red potatoes 300g, peeled and quartered	231	6	53	0	6
Guasca leaves 1 cup, fresh or frozen	10	2	2	0	1
Garlic cloves 2 cloves, minced	9	0	2	0	0
Onion 1 large, finely chopped	44	1	10	0	2
Bay leaf 1	0	0	0	0	0
Salt 1 tbsp	0	0	0	0	0
Black pepper 1 tsp	5	0	1	0	1
Capers 1 cup, rinsed and drained	33	3	6	1	4
Avocado 1, ripe, sliced	240	3	12	22	10
Sour cream 1/2 cup	240	3	5	24	0
Cilantro 1/4 cup, chopped	1	0	0	0	0
Vegetable oil 1 tbsp (for frying)	120	0	0	14	0
Cooked white rice 1 cup	200	4	45	0	1
Arepas 6 (optional)	600	12	120	6	6

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Chicken and Broth

1
Combine Ingredients
In a large pot, combine chicken, stock, garlic, onion, and bay leaf.
2
Boil and Skim
Bring to a boil over medium heat, skimming off foam as necessary.
3
Simmer Chicken
Reduce heat, cover, and simmer for 30 minutes until chicken is tender.

Preparing the Vegetables

1
Add Vegetables
Add the corn and all types of potatoes to the pot.
2
Season Soup
Stir in guasca leaves, salt, and pepper.
Tip: Use varying potato types for diverse texture.
3
Cook Until Tender
Simmer for another 30-40 minutes until potatoes are tender.
Tip: Ensure the potatoes are fully cooked but not mushy.

How to Make Colombian Ajiaco Bogotano with Crispy Capers and Avocado

Total time: 2 h 20 min · Yields 6 servings

1
Boiling the Broth
Bring the broth to a soft boil to extract flavors from the chicken and aromatics.
2
Simmering the Soup
Maintain a gentle simmer to meld flavors and soften the potatoes.
3
Crisping the Capers
Heat oil in a skillet, add capers, and fry until crispy, about 2-3 minutes.