Equipment
Ingredients
Base and Broth
- 600 g bone-in chicken breast, skinless
- 1500 ml water
- 60 g scallions, left whole, roots trimmed
- 20 g fresh cilantro, whole sprigs tied with kitchen twine
- 3 garlic, crushed
- 10 g salt
The Potatoes and Corn
- 300 g papa sabanera, peeled and sliced into thick rounds
- 400 g papa pastusa, peeled and roughly chopped
- 400 g papa criolla, peeled and quartered
- 2 corn on the cob, cut into halves or thirds
Finishing and Garnish
- 15 g dried guascas
- 45 g capers, drained
- 120 ml heavy cream
- 2 hass avocado, sliced
Nutrition (per serving)
Method
In a large Dutch oven or heavy pot, combine the chicken breast, water, scallions, cilantro sprigs, crushed garlic, and salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover partially, and simmer for 25 to 30 minutes, or until the chicken is tender and cooked through, reaching an internal temperature of 74C/165F.
Carefully remove the chicken breasts from the pot using tongs and set aside on a cutting board to cool. Use a slotted spoon to remove and discard the scallions, cilantro, and garlic chunks from the broth.
Add the papa sabanera (red potatoes) and papa pastusa (russet potatoes) to the clear broth. Simmer for 15 minutes.
Add the papa criolla (yellow potatoes) and the corn cob pieces to the pot. Continue simmering for another 20 to 25 minutes. During this time, the papa criolla should break down almost completely, thickening the soup into a creamy consistency.
While the soup is thickening, use two forks to shred the cooled chicken breast into bite-sized pieces. Discard any bones.
Return the shredded chicken to the pot. Stir in the dried guascas. Simmer for 5 more minutes to allow the flavors to meld and the herb to hydrate.
Ladle the thick soup into large bowls, ensuring each portion receives half a cob of corn. Serve immediately, presenting the capers, heavy cream, and sliced avocado in small bowls alongside so guests can garnish their own plates to taste.
Chef's Notes
- Guascas is non-negotiable for a truly authentic Ajiaco. Its herbaceous, slightly artichoke-like flavor is the signature of the dish. Do not substitute it with cilantro or parsley if you want the real Colombian experience.
- The staging of the potatoes is crucial. Adding them all at once will result in either crunchy russets or completely dissolved red potatoes. Follow the timing to achieve the perfect textural contrast.
- Using bone-in chicken creates a much richer base broth than boneless cuts. If you only have boneless breast, substitute half the water for high-quality, low-sodium chicken stock.
- Stirring during the final 20 minutes requires attention. As the starch releases, it acts like a roux, settling to the bottom where it can easily scorch on modern high-output burners.
Storage
Refrigerator: 3 days — Store soup and garnishes separately. The soup will thicken considerably when chilled and may need a splash of water when reheating.
Reheating: Warm gently over medium-low heat in a saucepan, stirring frequently to prevent the starchy bottom from scorching.
