Bogotá ajiaco is the most emblematic soup of Bogotá and all of Colombia, prepared with three types of potatoes that give it unique textures. This comforting dish combines chicken broth with corn, avocado and cream, representing the culinary essence of Colombia's capital.
Ingredients
- 1 kg chicken breast
- 1.5 liters chicken broth
- 500g sabanera potatoes
- 500g criolla potatoes
- 400g pastusa potatoes
- 3 corn cobs cut into pieces
- 4 scallion stems, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 ripe avocados
- 200ml heavy cream
- Fresh cilantro for garnish
Preparation
- Heat the olive oil in a large pot and cook the chicken until golden brown on all sides. Pour in the hot chicken broth and let it boil for 20 minutes.
- Peel and cut the sabanera and pastusa potatoes into medium cubes, and the criolla potatoes in halves. Add all potatoes to the pot along with corn and scallions.
- Let it boil over medium-high heat for 20-25 minutes until potatoes are tender. The sabanera potato will naturally crumble, thickening the broth.
- Remove the chicken, shred it with two forks and return to the pot. Taste and adjust seasoning with salt and pepper. Slice the avocados just before serving.
- Serve in hot deep bowls, place avocado slices and a spoonful of cream in each portion. Garnish with fresh cilantro and serve immediately.
Chef tip: The key to ajiaco is using three different potato varieties: sabanera crumbles and thickens the broth, criolla adds flavor, and pastusa holds its shape. Add avocado and cream just when serving to keep them fresh and flavorful.
Find these ingredients at Market Latino in Bergamo.