Ajiaco

• Bone-in chicken breasts 900g (2 lb), about 650g meat

  Skin removed; the bones flavour the broth. Substitute: Boneless chicken thighs, same weight.

  How to choose: Plump breasts, skin intact, no off smell

  How to prepare: Remove the skin, rinse and pat dry

  Required
• Papa pastusa (russet potatoes) 450g (1 lb)

  Peeled, sliced 1 cm thick; breaks down and thickens the soup. Substitute: Russet potatoes.

  How to choose: Firm, floury, no green patches

  How to prepare: Peel and slice

  Required
• Papa sabanera (Yukon Gold potatoes) 450g (1 lb)

  Peeled, sliced 1.5 cm thick; holds its shape. Substitute: Yukon Gold or other waxy yellow potatoes.

  How to choose: Firm, smooth-skinned, yellow flesh

  How to prepare: Peel and slice thick

  Required
• Papa criolla (small yellow potatoes) 450g (1 lb)

  Peeled, left whole if small; melts into the broth and turns it golden. Substitute: Small yellow or baby gold potatoes, halved.

  How to choose: Small, golden, firm

  How to prepare: Peel; halve any larger ones

  Required
• Corn on the cob 3 ears, cut into 3 pieces each

  About 450g edible kernels; the cob flavours the broth. Substitute: Frozen corn on the cob pieces.

  How to choose: Fresh, milky kernels, green husks

  How to prepare: Husk, remove silk, cut into 3 pieces each

  Required
• Dried guascas 10g (about 1/3 cup, crumbled)

  The defining herb of ajiaco; without it, this is just chicken soup. Substitute: No true substitute; a little dried oregano and bay is the closest, but the flavour will differ.

  How to choose: Dried leaves, grey-green, fragrant

  How to prepare: Crumble between your fingers

  Required
• Scallions 4, about 60g

  White and green parts, for the broth base. Substitute: 1 small onion, diced.

  How to choose: Crisp, bright green tops

  How to prepare: Trim and chop roughly

  Required
• Garlic 3 cloves, about 15g

  Crushed, for the broth. Substitute: 1/2 teaspoon garlic powder.

  How to choose: Firm, heavy cloves

  How to prepare: Peel and crush

  Required
• Cilantro 20g (a small bunch)

  Stems tied for the pot, leaves chopped for serving. Substitute: Flat-leaf parsley.

  How to choose: Fresh, bright green, fragrant

  How to prepare: Tie stems with string; chop leaves

  Optional
• Water 1.8 litres (7 1/2 cups)

  Cold, to cover the chicken and potatoes. Substitute: Light chicken stock.

  How to choose: Clean water

  How to prepare: Measure out

  Required
• Fine salt 6g (about 1 teaspoon)

  Seasoning, adjusted at the end. Substitute: Sea salt.

  How to choose: Fine, free-flowing

  How to prepare: Measure out

  Required
• Black pepper 1g (about 1/2 teaspoon)

  Freshly ground. Substitute: White pepper.

  How to choose: Whole peppercorns, ground fresh

  How to prepare: Grind fresh

  Optional
• Heavy cream, for serving 240ml (1 cup)

  Passed around the table, stirred into each bowl. Substitute: Colombian crema de leche or sour cream thinned with milk.

  How to choose: Fresh, unopened, well chilled

  How to prepare: Pour into a small jug

  Required
• Capers, drained, for serving 60g (about 1/4 cup)

  Rinsed if very salty; each person adds their own. Substitute: Chopped green olives.

  How to choose: Firm, round, in brine

  How to prepare: Drain and rinse lightly

  Required
• Hass avocados, for serving 2, about 300g flesh

  Sliced just before serving so they do not brown. Substitute: None that matches its creaminess.

  How to choose: Yield gently to pressure

  How to prepare: Halve, remove stones, slice

  Required

Estimated cost: Low — about $3–4 per serving at home (USD)

info Made the Bogotá way: three potato varieties, corn on the cob, guascas stirred in late, and cream, capers and avocado served on the side.

Execution Methodology & Culinary Technique

1. 1

   Simmer the Chicken & Corn

   35 Mins Gentle simmer, about 95°C (200°F), to 74°C (165°F)

   Put the chicken, corn pieces, scallions, garlic, cilantro stems and salt in a large pot with the water. Bring to a boil, skim off any foam, then simmer gently for about 30 minutes until the chicken is cooked through and tender.

   Skim the foam in the first 10 minutes: a clear broth is the base of a good ajiaco.

   Done when: Chicken cooked to 74°C (165°F) at the thickest part, juices clear; corn bright yellow.

2. 2

   Add the Pastusa & Sabanera

   15 Mins Gentle simmer, about 95°C (200°F)

   Lift out the chicken and set it aside to cool slightly. Add the sliced pastusa and sabanera potatoes to the pot and simmer for about 15 minutes until they are nearly tender.

   Do not boil hard: a rolling boil breaks the potatoes into mush before the criolla has had its turn.

   Done when: Pastusa softening at the edges, sabanera nearly tender but still holding its shape.

3. 3

   Add the Criolla & Guascas

   20 Mins Gentle simmer, about 95°C (200°F)

   Add the papa criolla and the crumbled guascas, and simmer for about 20 minutes more, stirring gently now and then, until the criolla has mostly dissolved and the broth is thick and golden.

   The guascas goes in late: its earthy flavour is delicate, and a long boil dulls it.

   Done when: Broth thick, golden and creamy-looking, with the criolla melted into it.

4. 4

   Shred the Chicken & Finish

   10 Mins Low heat

   Shred the cooled chicken into bite-size pieces, discarding the bones, and return it to the pot. Taste and adjust salt and pepper. Remove the cilantro stems and corn pieces are left in.

   Shred by hand, not with a knife: hand-shredded chicken has the soft, stringy texture ajiaco is known for.

   Done when: Thick golden soup, chicken in soft shreds, corn and potato pieces visible.

5. 5

   Serve with Cream, Capers & Avocado

   5 Mins Serve hot

   Ladle the hot soup into bowls, making sure each bowl gets corn and chicken. Set the cream, capers, avocado slices and chopped cilantro on the table so everyone finishes their own bowl.

   The toppings are not a garnish — they are part of the dish: cream for silkiness, capers for salty bite, avocado for cool creaminess.

   Done when: Steaming bowls, toppings bright and separate on the table.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: The potatoes supply vitamin C, potassium and vitamin B6, the chicken adds niacin and vitamin B12, and the avocado adds vitamin E and folate.

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA balanced, filling lunch for most adults; the toppings let each person adjust richness and salt.
• ChildrenMild, soft and easy to eat; keep the capers small for children and the avocado generous.
• ElderlySoft potatoes, shredded chicken and warm broth are gentle and easy to chew; serve the capers on the side.
• Pregnant womenChicken, potato and avocado are safe choices; keep the cream modest and the salt as written.
• Breastfeeding womenA nourishing, protein-rich meal; the avocado and chicken cover energy and healthy fats.
• AthletesGood recovery food after training: protein, starch and salt in one bowl, with avocado for extra energy.
• Weight gainA full bowl with cream and avocado is energy-dense, which helps when more calories are needed.
• Weight lossOne bowl with less cream and more vegetables fits better; the potatoes are filling, so a smaller bowl still satisfies.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesThree kinds of potato are starchy, so keep the bowl as stated and go easy on the side rice. Ask your clinician about portions.
• High blood pressureCapers are very salty, so use only a few and keep the added salt light. Ask your clinician about portions.
• Kidney diseasePotatoes and avocado are high in potassium, so keep the portion as stated. Ask your clinician about portions.
• GoutChicken and potato are low in purines; the soup is a reasonable choice in a normal portion. Ask your clinician about portions.
• Stomach issuesA warm, mild soup that is usually gentle on the stomach; the capers can be skipped if they feel sharp. Ask your clinician about portions.
• Cardiovascular diseaseThe soup itself is low in saturated fat; the cream is the rich part, so use a small spoonful. Ask your clinician about portions.
• Fatty liverCream and avocado make the bowl energy-dense; a smaller bowl with less cream fits better. Ask your clinician about portions.
• Food allergiesContains milk (cream). No gluten, egg, nuts or shellfish in the soup itself; check the cream label. Ask your clinician about allergies.
• Special therapeutic dietsNaturally gluten-free and simple; reduce cream and capers where fat or salt is limited. Ask your clinician about portions.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Cool quickly and store the soup without the cream, capers or avocado; keep toppings separate.

In the fridge

The soup keeps 3 days in the fridge at 4°C (40°F) or below.

In the freezer

Up to 2 months without the toppings; the potatoes soften a little on thawing.

How to reheat

Reheat gently on the hob until steaming hot, to 74°C (165°F); add fresh cream, capers and avocado when serving.

Freezing recommended

Yes — soup only, without toppings.

Signs it has spoiled

Sour smell, slimy surface, or mould.