Lunches
Ajiaco Santafereño
Ingredients
- - Chicken breasts, bone-in — 800 g (1.75 lb)
- - Papa criolla (small yellow potatoes) — 500 g (1.1 lb)
- - Papa pastusa or russet potatoes — 500 g (1.1 lb)
- - Papa sabanera or Yukon gold potatoes — 400 g (14 oz)
- - Corn cobs, cut into thirds — 3
- - Guascas (dried, or fresh if available) — 3 tbsp
- - Chicken stock or water — 2 l (8 cups)
- - Scallions, whole — 4
- - Heavy cream — 200 ml (0.75 cup)
- - Capers — 4 tbsp
- - Ripe avocado, sliced — 2
Method
- Place the chicken, whole scallions and stock in a large pot and simmer 30 minutes until the chicken is cooked through; remove chicken and shred, reserving the broth.
- Add the papa pastusa and papa sabanera potatoes to the broth and simmer 20 minutes until they begin to break down and thicken the soup.
- Add the papa criolla and corn pieces, simmering a further 15 minutes until all potatoes are tender.
- Stir in the guascas during the last 10 minutes of cooking to infuse the broth.
- Return the shredded chicken to the pot and season with salt to taste; simmer 5 more minutes.
- Ladle into bowls with a piece of corn in each, and serve with small side bowls of cream, capers and avocado for guests to add themselves.
Introduction: Ajiaco is Bogotá's signature chicken and potato stew, built on three native Andean potato varieties and the herb guascas, which gives the broth its distinctive flavour.
Cultural Background: Ajiaco is Bogotá's signature chicken and potato stew, built on three native Andean potato varieties and the herb guascas, which gives the broth its distinctive flavour. It reflects the fusion of Muisca ingredients with Spanish-introduced chicken and cream, and remains the dish most associated with the capital's culinary identity.
Tips: The pastusa/sabanera potatoes should be allowed to partly disintegrate — this is what naturally thickens ajiaco, so don't rush that stage.
Variations: Some versions include a splash of white wine at the end, or use rabbit instead of chicken in older rural recipes. Replace chicken and stock with vegetable stock and hearts of palm or extra corn; guascas and potatoes remain the flavour base.
Storage: Refrigerate in an airtight container for up to 3 days. The soup thickens further when chilled.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock to loosen the consistency.
Nutrition: Per serving (approx.): 480 kcal, 28g protein, 52g carbohydrate, 17g fat, 5g fibre.
FAQs
Q: What can I use if I can't find guascas?
A: There is no true substitute; some cooks use a mix of epazote and cilantro in a pinch, though the flavour differs.
Q: Why three types of potato?
A: Each variety breaks down at a different rate, giving ajiaco its characteristic thick yet chunky texture.