The typical Bogota Ajiaco is a delicious chicken soup that contains three types of potatoes that give it creaminess; creole, pastusa and sabanera, also usually include ears of young corn. it can be served alone or with heavy cream and pickled capers, preferably in earthenware bowls.
The fundamental ingredient in ajiaco is an herb called guasca which gives it its most characteristic flavor.
Unlike what its name suggests, ajiaco is not spicy. The dish is usually served with white rice and a slice of avocado. It has become common to serve it with white rice, although it is an addition that, despite its popularity, is not traditional.
Some preparations also include arracacha, although it does not fully agree with the purest Bogota tradition.
- 12 cups of water
- 3 boneless chicken breasts
- Salt to taste
- 3 long onion stems (green onion)
- 3 pieces of cob
- 3 garlic cloves, minced
- 1/4 of cup of coriander
- 1/4 cup of guasca (they can be dry guascas if you can't get the fresh ones)
- 1 lb Creole potato (small yellow potato)
- 1 lb white potato
- 1 lb of potato sabanera
1. In a large pot, pour the water, and cook the chicken and long onion with salt for 40 minutes or until the chicken is tender.
2. Remove the chicken breasts and onions. Reserve the breasts.
3. Add to the broth the three types of potatoes, the ears, the garlic, the coriander and the guasca. Cook over medium heat for an hour and a half, or until the yellow potatoes are completely dissolved.
4. Shred the chicken breasts.
5. Serve the broth with the chicken, capers, heavy cream and avocado.
• 1 cup capers
• 1 ½ cups heavy cream
• 3 medium halved avocados
Makes 6 Servings
Preparation time: 50 minutes
Cook time: 130 minutes
Total time: 180 minutes
As dessert, traditionally papayuela sweet or fig in syrup and curuba sorbet in milk.