Traditional Colombian Dishes
Santafereño Colombian Ajiaco
Prepare an authentic Colombian Santafereño ajiaco: a thick and comforting soup with tender chicken, three varieties of potatoes, corn, and the traditional aroma of guascas. Serve it hot with cream, capers, and avocado to enjoy a classic of Bogotan cuisine.
The Santafereño ajiaco stands out for the combination of sabanera, pastusa, and criolla potatoes, which provide different textures to the chicken broth. The guascas, added at the end, give it its characteristic herbal flavor.
01
Ingredients
Have everything ready before you begin.
- ✓1 whole chicken of approximately 1.5 kg, cut into pieces, or 6 bone-in chicken breasts
- ✓2.5 liters of water
- ✓3 ears of corn cut into pieces
- ✓4 sabanera potatoes, peeled and cut into thick slices
- ✓4 pastusa potatoes, peeled and cut into pieces
- ✓800 g of criolla potatoes, washed and unpeeled if the skin is fine
- ✓1 long onion, divided into two parts
- ✓3 cloves of garlic, crushed
- ✓8 sprigs of cilantro, divided into two parts
- ✓2 tablespoons of dried guascas or 4 tablespoons of fresh guascas
- ✓1 teaspoon of salt
- ✓1/2 teaspoon of black pepper
- ✓1 cup of heavy cream, for serving
- ✓1/2 cup of capers, drained, for serving
- ✓2 ripe avocados, cut into wedges
02
Step-by-step method
- 01
Wash the criolla potatoes thoroughly
Wash the criolla potatoes thoroughly. Peel the sabanera and pastusa potatoes. Divide the long onion and cilantro into two parts.
- 02
Place in a large pot the chicken, water, corn, half of the long onion, garlic, half of the cilantro, salt, and pepper
Place in a large pot the chicken, water, corn, half of the long onion, garlic, half of the cilantro, salt, and pepper.
- 03
Bring the pot to medium-high heat until it boils
Bring the pot to medium-high heat until it boils. Remove the foam that forms on the surface with a spoon.
- 04
Reduce the heat, partially cover the pot, and cook for about 30 minutes
Reduce the heat, partially cover the pot, and cook for about 30 minutes, until the chicken is tender but firm and the corn starts to soften.
- 05
Remove the cilantro sprigs and half of the long onion
Remove the cilantro sprigs and half of the long onion. Remove the chicken pieces and let them rest on a covered plate. Keep the corn inside the pot.
- 06
Add the sabanera and pastusa potatoes, making sure they are submerged
Add the sabanera and pastusa potatoes, making sure they are submerged. Cook over medium heat for about 15 minutes, until they start to break apart and thicken the broth.
- 07
Add the whole or halved criolla potatoes, depending on their size
Add the whole or halved criolla potatoes, depending on their size. Cook for another 20 or 25 minutes, until they are very tender and some have dissolved into the broth.
- 08
When the chicken is warm, remove the skin and bones
When the chicken is warm, remove the skin and bones. Shred it into large strands. If it is already fully cooked, return it to the pot for the last 5 minutes to heat it up and absorb the flavor.
- 09
Add the guascas
Add the guascas: 2 tablespoons if dried or approximately 4 tablespoons if fresh. Stir gently and cook for another 5 to 8 minutes.
- 10
Taste the ajiaco and adjust the salt
Taste the ajiaco and adjust the salt. If it is too thick, add a little hot water; if it is too thin, boil it uncovered for a few minutes.
- 11
Turn off the heat and add the other half of the cilantro, finely chopped
Turn off the heat and add the other half of the cilantro, finely chopped, reserving some for decoration.
- 12
Serve a portion of chicken, potatoes, and corn in each bowl, and cover with the thick broth
Serve a portion of chicken, potatoes, and corn in each bowl, and cover with the thick broth. Serve with heavy cream, capers, and avocado on the side.
- Use the three varieties of potatoes to achieve the traditional flavor and texture of the ajiaco.
- Add the guascas towards the end of cooking to preserve their aroma better.
- Adjust the salt at the end, as the broth concentrates during cooking and the capers are salty.
- Do not boil the heavy cream or capers inside the pot: serve them separately to preserve their texture.
- Serve the ajiaco immediately, as the potatoes continue to absorb liquid while it rests.
- To reheat leftovers, do so over low heat and add a little hot water if the soup has thickened too much.