Colombian Ajiaco Bogotano with Crispy Capers and Avocado

Name: Colombian Ajiaco Bogotano with Crispy Capers and Avocado
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: Chicken thighs and drumsticks; Chicken stock or water; Corn; Papas criollas (yellow potatoes); White potatoes; Red potatoes; Guasca leaves; Garlic cloves; Onion; Bay leaf; Salt; Black pepper; Capers; Avocado; Sour cream; Cilantro; Vegetable oil; Cooked white rice; Arepas

Traditional Colombian Potato and Chicken Soup

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 crispy fried capers and creamy avocado slices.

1 h 45 min
6
Intermediate

Ingredients

For the Soup Base

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

Salt

1 tbsp

Black pepper

1 tsp

For the Garnishes

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)

For Accompaniments

Cooked white rice

1 cup

Arepas

6 (optional)

Preparation

Preparing the Chicken and Broth

Combine Ingredients

In a large pot, combine chicken, stock, garlic, onion, and bay leaf.

Boil and Skim

Bring to a boil over medium heat, skimming off foam as necessary.

Simmer Chicken

Reduce heat, cover, and simmer for 30 minutes until chicken is tender.

Preparing the Vegetables

Add Vegetables

Add the corn and all types of potatoes to the pot.

Season Soup

Stir in guasca leaves, salt, and pepper.

Use varying potato types for diverse texture.

Cook Until Tender

Simmer for another 30-40 minutes until potatoes are tender.

Ensure the potatoes are fully cooked but not mushy.

Cooking Process

Boiling the Broth

Bring the broth to a soft boil to extract flavors from the chicken and aromatics.

Maintain a gentle rolling boil.

Simmering the Soup

Maintain a gentle simmer to meld flavors and soften the potatoes.

Keep heat low to prevent potatoes from breaking apart.

Crisping the Capers

Heat oil in a skillet, add capers, and fry until crispy, about 2-3 minutes.

Watch carefully to avoid burning.

Plating & Serving