(No Ratings Yet)
Loading...Bogota-Style Chicken and Three-Potato Soup is the signature comfort dish of the Colombian capital, a hearty Andean bowl built on three distinct potato varieties that melt, break down, and hold their shape in the same pot. The finishing herb guascas gives the broth its unmistakable earthy, slightly grassy aroma, while a table spread of cream, capers, avocado, and chili paste lets every diner customize their bowl.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 18 gFat
- 6 gSaturated Fat
- 52 gCarbs
- 6 gFiber
- 5 gSugar
- 28 gProtein
- 640 mgSodium
- 1180 mgPotassium
- 85 mgCalcium
- 3.2 mgIron
- 28 mgVitamin C
- 140 mcgVitamin A
Ingredients
For the soup
- 2 tbsp vegetable oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 lbs bone-in chicken thighs and drumsticks
- 8 cups water or low-sodium chicken broth
- 1 dried bay leaf
- 1 tsp kosher salt, plus more to taste
- 12 oz small yellow Andean potatoes (papa criolla)
- 12 oz starchy white potatoes (papa pastusa), peeled and halved
- 8 oz red potatoes or sabanera potatoes, halved
- 2 ears fresh corn, shucked and cut into 2-inch wheels
- 2 tbsp dried guascas leaves
For the table (served alongside)
- 1 cup long-grain white rice, cooked
- 1/2 cup heavy cream
- 3 tbsp brined capers, rinsed
- 2 ripe Hass avocados, sliced
- 2 tbsp Colombian ají paste or other chili sauce
Directions
- Heat the oil in a large heavy pot over medium heat. Add the onion and cook, stirring, for 5 minutes until softened. Add the garlic and cook 1 minute more.
- Add the chicken pieces, water, bay leaf, and 1 tsp salt. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook for 25 minutes.
- Transfer the chicken to a plate and let cool until easy to handle. Strain the broth through a fine-mesh sieve into a bowl, then return it to the pot. Shred the chicken meat, discarding skin and bones.
- Add the white potatoes and red potatoes to the simmering broth. Cook uncovered for 15 minutes until just starting to soften.
- Lightly crush the small yellow potatoes with your fingers so they partially break apart, then add them to the pot along with the corn wheels. Simmer 10 to 12 minutes, gently mashing a few more potatoes against the side of the pot to thicken the broth.
- Stir in the dried guascas and simmer 5 more minutes. Return the shredded chicken to the pot and warm through. Taste and adjust with salt and freshly ground black pepper.
- Ladle the soup into deep bowls, making sure each portion has some corn and a mix of potato textures.
- Serve immediately with bowls of steamed rice, heavy cream, capers, avocado slices, and ají paste alongside so each person seasons their own bowl.
Cook’s Notes
- The three potato types are non-negotiable for an authentic texture: yellow Andean potatoes dissolve and thicken the broth, starchy white potatoes break down into flakes, and red or sabanera potatoes hold their shape.
- Dried guascas leaves (Galinsoga parviflora) are the soul of this soup. Find them at Latin American markets or order online; without them, the flavor is not authentic.
- Ajíaco tastes even better the next day. Refrigerate overnight and reheat gently, adding a splash of water if the potatoes have thickened the broth too much.
- Serve accompaniments in small dishes at the table so each diner builds their bowl the traditional way with rice, a swirl of cream, a spoonful of capers, avocado, and chili.
- If you cannot source all three potatoes, use a mix of baby Yukon Golds (for the yellow melting type) and Russets (for the starchy type) plus any waxy red potato for the closest substitute.
