~428 cal · 37g protein · 20g carbs · 21g fat (estimated, per serving)
🍽️
Creamy potato-chicken soup with corn cob, capers, and avocado
🇨🇴 Bogotá
Ajiaco is Bogotá in a bowl: Andean potatoes at three altitudes — waxy, golden, and the papa criolla that dissolves into velvet — plus guascas, the herb that makes it taste like nowhere else. Sunday families circle the pot with corn and avocado.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 5 —
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1.5 lbs chicken breasts or thighs
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1 lb each three potatoes: russet, yukon, and papa criolla (or fingerlings)
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2 corn on the cob, cut in thirds
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3 tbsp guascas (dried, from Latin markets — or oregano + bay as a shadow)
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4 scallions
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3 cloves garlic
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1/2 cup heavy cream, to serve
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the full spread capers + avocado + rice, to serve
Instructions
1
Simmer the chicken (or beans) with scallions, garlic, and salt in 10 cups water, 25 minutes. Shred the chicken and set aside.
2
Add the russets and half the criollas; simmer 20 minutes until they start dissolving and thickening the broth.
3
Add the yukons, remaining criollas, corn, and guascas; simmer 15 more until the soup is creamy from potatoes alone.
4
Return the chicken and season.
5
Serve with cream and capers stirred in at the table, avocado alongside — and rice, because Bogotá says so.
Bogotá Sunday tradition.
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🌏 While it simmers — know your destination
📍
Bogotá. High-altitude comfort measured in bowls of ajiaco.
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Colombia. Two coastlines, three cordilleras, countless arepas.
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South America. Andes, Amazon, and Atlantic all on one plate.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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