Ajiaco santafereño
Ajiaco santafereño, from above
Non vegBogotá

Ajiaco santafereño

Chicken and three kinds of potato simmered into a creamy soup with corn, finished with cream and capers.

90 minTime
39 gProtein each
mildSpice
Bogotá's soup2 chapters · 1 min read

Make it your way

Grandma's wayBogotá ajiaco.
The original
586kcalsame
39 gproteinsame
10 gfibresame
90minutessame

Ajiaco.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg on the bone
Potato1 kg, mix of floury and waxy, some small yellow
Sweet corn kernels (corn kernels)3 cobs, in pieces
Onion1
Garlic4 cloves
Spring onion (green onion, scallion)3
Coriander leaves (cilantro)a bunch
Water8 cups
Saltto taste
Fresh cream (thickened cream, heavy cream)½ cup, to serve
Capers3 tbsp, to serve
Avocado2, to serve

Method

5 steps
  1. 1Simmer chicken with onion, garlic, spring onion, coriander stems and salt in water for 30 minutes.
  2. 2Remove chicken and shred. Add the floury potatoes and cook until they fall apart.
  3. 3Add waxy potatoes and corn and cook 20 minutes. Add 2 tbsp dried guascas here if you have them.
  4. 4Return chicken and season.
  5. 5Serve with cream, capers and avocado on the side.
Serve it like this

Serve in deep bowls with a corn piece standing in, and cream, capers, avocado and rice in small dishes alongside.

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Make it a meal

What goes with Ajiaco santafereño: a bread or rice, a side, something to drink and something sweet.

Bread or rice Arroz con coco60 min
Bread or rice Methi thepla40 min
With a main Avocado cucumber maki60 min
On the side Baingan bharta40 min
On the side Avial35 min
To drink Sweet lassi10 min
Something sweet Natilla40 min
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