Ajiaco Santafereño is a hearty and flavorful Colombian soup, traditionally made with chicken, three types of potatoes, and guascas (a unique herb). This comforting dish is especially popular in Bogotá and is served with capers, cream, and avocado for an authentic taste.
Ingredients (4 Servings):
✅ 2 chicken breasts (bone-in for extra flavor) 🍗
✅ 2 liters chicken broth 🍵
✅ 3 types of potatoes:
- 500 g sabanera (yellow potatoes) 🥔
- 300 g pastusa (starchy potatoes) 🥔
- 200 g criolla (small Andean potatoes, or substitute with Yukon Gold) 🥔
✅ 2 ears of corn, cut into halves 🌽
✅ 1 bunch guascas (or dried guascas, substitute with oregano if unavailable) 🌿
✅ 1 small white onion, chopped 🧅
✅ 2 garlic cloves, minced 🧄
✅ Salt & black pepper, to taste 🧂
For Serving:
✔ Heavy cream 🥛
✔ Capers 🫒
✔ Avocado, sliced 🥑
✔ Cooked white rice 🍚
Instructions:
Step 1: Cook the Chicken
1️⃣ In a large pot, bring the chicken broth to a boil.
2️⃣ Add the chicken breasts, onion, garlic, and salt. Cook for 20–25 minutes until the chicken is tender.
3️⃣ Remove the chicken, let it cool, then shred it into strips. Set aside.
Step 2: Cook the Potatoes & Corn
4️⃣ Add the sabanera and pastusa potatoes to the broth and cook for 20 minutes.
5️⃣ Add the criolla potatoes and corn, then simmer for 15 more minutes until the potatoes start to break down, thickening the soup.
Step 3: Add the Guascas & Chicken
6️⃣ Stir in the guascas and return the shredded chicken to the pot. Simmer for 5 minutes.
Step 4: Serve & Enjoy!
7️⃣ Ladle the Ajiaco into bowls and serve with capers, heavy cream, avocado slices, and white rice on the side.
¡Buen provecho! 🇨🇴
This traditional Colombian dish is rich, creamy, and comforting—perfect for a cozy meal!
✨ Extra Tip:
👉 If you can’t find criolla potatoes, use extra Yukon Gold and mash some for a creamier texture.