Ajiaco Santafereño
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The Tale of Ajiaco Santafereño
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Ajiaco, a chicken and potato soup closely tied to Bogotá, gets its distinctive flavor from guascas, a native Andean herb, and from using several varieties of Colombian potato for its silky texture. It reflects indigenous Muisca ingredients layered with Spanish colonial additions like chicken and cream.
Ingredients
Scale:· 6 servings
- 3 chicken breasts, bone-in
- 3 varieties of potato (papa criolla, papa sabanera, papa pastusa), peeled and cubed
- 4 ears corn, cut into thirds
- 1/4 cup guascas (Colombian herb), or substitute dried epazote
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- Heavy cream, capers, and avocado, for serving
- Salt and pepper, to taste
Instructions
- 1Simmer the chicken breasts in chicken broth with onion and garlic until cooked through, about 25 minutes; remove, shred, and set aside.
- 2Add the papa pastusa and papa sabanera to the broth and simmer until they begin to break down and thicken the soup, about 20 minutes.
- 3Add the papa criolla and corn pieces and simmer another 15 minutes.
- 4Stir in the guascas during the last 10 minutes for the traditional ajiaco flavor.
- 5Return the shredded chicken to the pot and season with salt and pepper.
- 6Ladle into bowls and serve topped with heavy cream, capers, and avocado slices.
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