📍 Bogotá
Bogotá-style ajiaco
A thick Bogotá soup with chicken, three kinds of potato, corn and guascas, served with cream, capers and avocado.
- Preparation
- 20 min
- Cooking
- 60 min
- Waiting and resting
- 0 min
History
Ajiaco santafereño is one of the dishes most strongly identified with Bogotá and the Cundiboyacense high plateau. Its distinctive character comes from combining several Andean potatoes with guascas, chicken and corn.
Ingredients
Preparation
- 1
Cook 700 g chicken in 2.5 l water with 1 teaspoon salt for 20 minutes; remove, shred and reserve the broth.
- 2
Add 300 g papa pastusa, 300 g papa sabanera and 2 ears of corn to the broth; cook for 20 minutes.
- 3
Add 300 g papa criolla and 30 g guascas; cook for 15-20 minutes more until some potato breaks down and thickens the soup.
- 4
Return the shredded chicken to the pot and cook for 5 minutes.
- 5
Serve with 120 ml cream, 40 g capers and 1 avocado divided among the portions.
Cooking tips
- Do not blend the soup: the papa pastusa should break down naturally to give ajiaco its characteristic texture.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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