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Colombian Ajiaco (Chicken and Potato Soup)

Colombian Ajiaco (Chicken and Potato Soup)
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Colombian Ajiaco (Chicken and Potato Soup) is a hearty, comforting soup featuring tender chicken thighs, three varieties of potatoes, corn on the cob, and the unique guasca herb. This traditional Colombian dish is rich in flavor and texture, perfect for chilly days or when you crave a nourishing, soul-soothing meal bursting with authentic Colombian cuisine.

Ingredients

Scale

Main Ingredients

  • 4 bone-in chicken thighs
  • 1 large ear of corn on the cob, sliced into sections
  • 2 Russet potatoes, peeled and chopped
  • 2 Red potatoes, peeled and chopped
  • 2 Yellow potatoes, peeled and chopped
  • 3 cloves garlic, peeled
  • 1 medium onion, peeled and quartered
  • 8 cups chicken broth or stock
  • 2 tablespoons dried guasca herb (or substitute with oregano or thyme)

Fresh Herbs and Garnishes

  • 1/2 cup fresh cilantro leaves, chopped
  • Capers (optional, to taste)
  • Heavy cream (optional, for serving)
  • Avocado slices (optional, for serving)

Instructions

  1. Prepare the broth: Place the chicken thighs, garlic cloves, quartered onion, and chicken broth into a large pot. Bring to a boil, then reduce heat to a gentle simmer to develop a rich and flavorful broth while preparing the remaining ingredients.
  2. Add the corn and potatoes: Add the corn sections to the simmering broth. Peel and chop the three varieties of potatoes—Russet, red, and yellow—and add them to the pot. Allow them to cook until they are tender and starting to break down, which will naturally thicken the soup.
  3. Season with guasca and herbs: Once the potatoes are soft, stir in the dried guasca herb and fresh chopped cilantro. These herbs provide the signature aroma and flavor unique to Colombian Ajiaco.
  4. Shred the chicken: Remove the chicken thighs from the soup and shred the meat finely using forks. Return the shredded chicken to the pot, incorporating protein and texture without overpowering the broth.
  5. Simmer and finish: Let the soup simmer gently for another 10 minutes so all the flavors meld together beautifully. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Notes

  • Use bone-in chicken thighs for a richer, more gelatinous broth.
  • Guasca is essential for authentic flavor; substitute with oregano or thyme only if unavailable.
  • For varied potato textures, add different potatoes at staggered times during cooking.
  • Skim foam from the broth while boiling to keep it clear and clean-tasting.
  • Personalize with garnishes like capers, avocado slices, or heavy cream right before serving.

Nutrition

Keywords: Colombian ajiaco, chicken soup, potato soup, traditional Colombian recipe, guasca, hearty soup, comfort food

Find it online: https://tastebudtrek.com/colombian-ajiaco-chicken-and-potato-soup/