Ajiaco Santafereño: Colombian Chicken and Potato Soup

Why You’ll Love This Recipe

• Authentic Bogotá-style ajiaco with three potatoes and guascas for the signature flavor and velvety body.
• Comforting, deeply savory broth from bone-in chicken you poach gently for tenderness.
• Customizable at the table with rich cream, salty capers, buttery avocado, and fluffy white rice.
• Clear, step-by-step timing ensures perfect texture—brothy yet slightly thick, never gluey.

Grocery List

• Produce: Scallions, garlic, cilantro, 1 lb papa sabanera (or Yukon Gold), 1 lb papa pastusa (or russet), 1 lb papa criolla (small yellow potatoes), 4 ears corn, 2 ripe avocados
• Dairy: Heavy cream (or crema de leche)
• Pantry: Long-grain white rice, dried guascas, fine sea salt, black pepper, neutral oil

Full Ingredients

For the Ajiaco (Soup)

• 2.5 lb (1.1 kg) bone-in, skin-on chicken (breasts and/or thighs)
• 12 cups (2.8 L) cold water
• 1 bunch scallions (green onions), trimmed and halved
• 4 garlic cloves, lightly crushed
• Small bunch cilantro (about 1 cup loosely packed), tied with kitchen twine
• 2.5 tsp fine sea salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 lb (450 g) papa sabanera (or Yukon Gold), peeled and cut into 1-inch cubes
• 1 lb (450 g) papa pastusa (or russet), peeled and cut into 1-inch cubes
• 1 lb (450 g) papa criolla (small yellow potatoes), scrubbed and halved
• 4 ears fresh corn (mazorca), husked and cut into 2-inch rounds
• 2 tbsp dried guascas (Galinsoga parviflora), plus extra to taste

For Serving

• 1 cup (240 ml) heavy cream or crema de leche
• 1/3 cup (50 g) capers in brine, drained
• 2 ripe avocados, sliced or diced
• Lime wedges (optional)

White Rice (Side)

• 1.5 cups (285 g) long-grain white rice, rinsed until water runs mostly clear
• 2.25 cups (530 ml) water
• 1 tbsp neutral oil or butter
• 1/2 tsp fine sea salt

Step-by-Step Instructions

Step 1: Prep the aromatics and potatoes

Trim and halve the scallions. Lightly crush the garlic. Tie cilantro into a small bundle for easy removal. Peel and cube the sabanera and pastusa potatoes into 1-inch pieces. Scrub and halve the papa criolla (no need to peel). Husk the corn and cut into 2-inch rounds. Keep potatoes in cold water to prevent browning until needed.

Step 2: Build the broth and poach the chicken

In a large heavy pot, add the chicken, 12 cups cold water, scallions, garlic, and cilantro. Bring just to a simmer over medium heat, then reduce to maintain a gentle simmer (about 190–200°F / 88–93°C). Skim foam as it rises. Season with 1.5 tsp salt. Poach until chicken reaches 165°F/74°C in the thickest part, 35–40 minutes.

Step 3: Shred the chicken and keep the broth

Transfer chicken to a bowl. When cool enough to handle, discard skin and bones and shred meat into bite-size pieces. Strain broth if you like for clarity, then return it to the pot with the aromatics bundle still inside. Keep at a gentle simmer.

Step 4: Cook sabanera, pastusa, and corn

Add the sabanera, pastusa, and corn rounds to the simmering broth. Cook 20–25 minutes, partially covered, until potatoes are just tender but not falling apart. Keep the simmer gentle to avoid breaking the potatoes too early.

Step 5: Add papa criolla and guascas

Stir in the papa criolla and 2 tbsp dried guascas. Simmer 15–20 minutes more, stirring occasionally. The criolla will begin to dissolve, naturally thickening the soup. If you prefer a creamier body, gently mash a few of the pastusa cubes against the side of the pot. Remove the cilantro bundle and scallions now.

Step 6: Return the chicken and season

Return the shredded chicken to the pot and simmer 5 minutes to warm through. Season with the remaining 1 tsp salt and the black pepper, tasting and adjusting to your preference. The soup should be savory with a distinct guascas aroma and a lightly creamy texture from the potatoes.

Step 7: Make the white rice

While the soup simmers, cook the rice. In a medium saucepan, combine rinsed rice, 2.25 cups water, oil, and 1/2 tsp salt. Bring to a boil, then reduce to low, cover, and cook 15 minutes. Remove from heat and rest 10 minutes before fluffing. Alternatively, use a rice cooker with the same proportions.

Step 8: Serve with classic garnishes

Ladle ajiaco into warm bowls, ensuring each portion gets a piece of corn. Finish each bowl with a drizzle (about 2 tbsp) of heavy cream and a spoonful of capers. Serve avocado on the side and a mound of white rice—diners can add rice to their bowls or enjoy it alongside. Lime wedges are optional.

Pro Tips

• Add guascas near the end to preserve their delicate, grassy flavor and avoid bitterness.
• Stagger the potatoes: waxy (sabanera) holds shape, starchy (pastusa) adds body, and criolla partially melts—this is the signature texture.
• Keep the simmer gentle; a rolling boil can cloud the broth and make potatoes disintegrate too soon.
• Salt in layers: a little for poaching, then adjust after potatoes cook and again after returning the chicken.
• For tidier service, tie scallions and cilantro with kitchen twine so they’re easy to remove.

Variations

• Instant Pot: Pressure-cook chicken with aromatics and 12 cups water at High for 12 minutes, natural release 10 minutes. Shred. Use Sauté to simmer potatoes and corn as directed; add guascas in the last 10 minutes and finish with chicken.
• No access to Colombian potatoes: Use 1 lb Yukon Gold (for sabanera), 1 lb russet (for pastusa), and 1 lb small yellow or fingerling potatoes (for criolla). Texture won’t be identical but remains delicious.
• Can’t find guascas: Substitute a mild blend of dried oregano (1 tsp) + a few cilantro stems added early and removed before serving. Flavor differs, but it adds herbal notes.

Storage & Make-Ahead

Refrigerate soup (without cream, capers, or avocado) in airtight containers up to 4 days; it thickens as it chills—thin with hot water or stock when reheating. Reheat gently to a simmer, 8–10 minutes. Freeze up to 2 months, though potatoes may become mealy; for best results, freeze the broth with chicken and corn only, then add freshly cooked potatoes and guascas when reheating. Keep cream, capers, avocado, and rice separate. Cooked rice keeps 4 days refrigerated; reheat with a splash of water.

Nutrition (per serving)

Approximate values for 1 of 6 servings, including about 3/4 cup cooked rice and 2 tbsp cream: 820 calories; 37 g protein; 27 g fat; 98 g carbohydrates; 7 g fiber; 1,200 mg sodium. Values will vary based on exact ingredients and garnishes.