World Flavors Cookbook

Ajiaco Bogotano

Bogotá's signature chicken and potato soup, made with three varieties of potatoes and flavored with the unique guasca herb.

Cuisine: Colombia

Ingredients

• 1 whole chicken, cut into pieces
• 1 kg Andean potatoes (papa criolla), small and yellow
• 1 kg red or white potatoes, peeled and sliced
• 2 ears of corn, cut into rounds
• 1 onion, 2 cloves garlic
• 2 tbsp dried guascas (the essential herb)
• Salt and pepper
• Garnish: heavy cream, capers, and avocado

Instructions

1. Simmer chicken with onion and garlic in a large pot until tender. Remove chicken and shred.
2. Add the sliced potatoes and corn to the broth. Simmer for 30 minutes.
3. Add the small yellow potatoes (papa criolla). These will break down and thicken the soup into a creamy consistency.
4. Stir in the guascas and shredded chicken. Simmer for another 15 minutes.
5. Adjust seasoning.
6. Serve hot in deep bowls. Guests traditionally add their own cream, capers, and avocado slices.