Colombian Ajiaco Bogotano with Crispy Capers and Avocado
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
For the Garnishes
For Accompaniments
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.
Simmering the Soup
Maintain a gentle simmer to meld flavors and soften the potatoes.
Crisping the Capers
Heat oil in a skillet, add capers, and fry until crispy, about 2-3 minutes.
Plating & Serving
Colombian Ajiaco Bogotano with Crispy Capers and Avocado
Colombian Ajiaco Bogotano with Crispy Capers and Avocado
Plating & Serving
Ladle the soup into deep bowls, ensuring plenty of chicken, potatoes, and corn in each serving. Top with crunchy fried capers and ripe avocado slices for a fresh contrast.