Ajiaco Bogotano
Colombia's iconic potato and chicken soup, rich with three potato varieties, corn, and avocado. A warming, deeply flavorful one-pot meal that's both comfort and celebration.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lbs bone-in chicken thighs
- 1 medium yellow onion, quartered
- 4 cloves garlic cloves, smashed
- 1 lb waxy potatoes (Yukon gold), halved
- ¾ lb starchy potatoes (russet), cut into 1-inch chunks
- ¾ lb papas criollas or red potatoes, halved
- 1.5 cups corn kernels (fresh or frozen)
- 10 cups chicken stock
- 1 unit salt and pepper to taste
- ¼ cup fresh cilantro, chopped
- 2 ripe avocado, sliced
- 1 whole lime, cut into wedges
Instructions
- 1
Pat chicken dry. Season generously with salt and black pepper.
- 2
Bring stock to boil in a large pot over medium-high heat.
- 3
Add chicken, onion, and garlic. Return to boil, then reduce to medium-low.
- 4
Simmer uncovered 20 minutes, skimming foam from the surface occasionally.
- 5
Add all three potato varieties. Simmer 15 minutes until potatoes soften.
- 6
Stir in corn kernels. Simmer 5 minutes until corn is tender.
- 7
Remove chicken from pot, let cool slightly, shred into bite-sized pieces.
- 8
Return chicken to pot. Taste and adjust salt and pepper.
- 9
Ladle soup into bowls. Top each with cilantro, avocado slices, and lime.
- 10
Serve hot with lime wedges on the side.
Tools you’ll need
- large pot (6+ quart capacity)
- wooden spoon for stirring
- skimmer or slotted spoon
- cutting board
- chef's knife
- soup ladle
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