Colombian Chicken Stew (Ajiaco)

Description

Ajiaco Santafereño is Bogotá's signature soup—named for the capital city's former Spanish name, Santa Fe de Bogotá. It uses three different types of potatoes that break down at different times, naturally thickening the broth into a stew-like consistency. Dried guascas herb (Colombian thyme) gives it unmistakable flavor, and it's finishing with a trio of cream, capers, and fresh cilantro before serving.

Ingredients

• 2½ lbs whole chicken pieces (thighs, drumsticks, and wings; bone-in preferred for richer broth) or 2 whole split chicken breasts, bone-in
• 3 large yellow potatoes (or Yukon Gold), peeled and cut into 1-inch chunks
• 2 medium waxy red potatoes, peeled and cut into 1-inch chunks
• 2 medium creole-style or purple Colombian potatoes (substitute with russet if you can't find Creole)
• 4 ears fresh corn on the cob, husked, or 1½ cups frozen whole-kernel corn
• 1 medium white onion, chopped
• 3 garlic cloves, minced
• 6 cups chicken stock or water
• 1 packet (about 2 tsp) dried guascas herb (essential for authentic flavor; found at Latin markets or online. In a pinch substitute: ½ tsp dried thyme + ½ tsp basil + a squeeze of lime juice)
• 3 tbsp olive oil or cooking oil
• Salt to taste (generously—potatoes absorb a lot)
• ¼ cup fresh cilantro, chopped, for serving
• ¼ cup heavy cream or Colombian crema ácida (more common in Colombia than plain cream), for serving
• 2 tbsp capers, drained, for serving
• Sliced avocado, for serving

Instructions

1. Start the broth: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the chicken pieces, skin-side down if available, and brown on both sides about 3–4 minutes per side just to develop color (not fully cooked). Add the chopped onion and minced garlic and sauté 2 minutes until fragrant.
2. Build the stock: Pour in the chicken stock or water enough to cover the chicken by about 1 inch (around 6 cups total). Bring to a boil, then reduce heat to low and simmer partially uncovered for 30 minutes to build a flavorful broth and tenderize the chicken. Season generously with salt.
3. First potato addition: Remove the chicken pieces with a slotted spoon and set aside in a bowl. Add half of your total potato mix (a combination of all three types) to the simmering broth. Cook about 15 minutes—these potatoes should partially break down, which thickens the soup naturally.
4. Add guascas and corn: Stir in the dried guascas herb. If using fresh corn on the cob, add the ears whole now; if using frozen kernels, stir them in. Simmer another 10 minutes so the herbs infuse and the corn cooks through. The broth should be noticeably thicker from the broken-down potatoes.
5. Shred chicken and finish: Shred the cooked chicken meat off the bones (discard bones, skin, and cartilage) using two forks. Return all the shredded chicken to the pot along with the remaining half of diced potatoes. If you added corn on the cob, remove the ears at this point, cut the kernels off the cob with a knife, and return those loose kernels to the stew. Let simmer 15 more minutes until all potatoes are tender but still holding their shape.
6. Final consistency check: The finished ajiaco should have a thick, almost risotto-like texture—not soupy and brothy like chicken noodle, and not dry either. If too thin, mash some of the potatoes against the side of the pot with a wooden spoon to release more starch, or simply simmer uncovered longer. If too thick, add a little warm water or stock.
7. Season: Taste and adjust seasoning—add more salt as needed. The flavors should be well-developed from the guascas and the long slow simmer.
8. Serve with toppings: Ladle into wide bowls. Each serving gets three classic garnishes spooned over top: a drizzle of heavy cream or crema, a sprinkle of capers, and chopped fresh cilantro. Add a few slices of ripe avocado on the side. Serve with lime wedges and crusty bread for dipping.

Notes

• Guascas (Galinsoga parviflora) is THE signature flavor of Ajiaco Santafereño. They're dried flower clusters that taste herbal—not unlike thyme but uniquely Colombian. Without guascas, it just tastes like chicken and potato soup. If you absolutely cannot source them, substitute ½ tsp dried thyme + 1 tbsp finely chopped fresh basil + a few squeezes of lime juice as the closest approximation.
• The three-potato method is deliberate: creole potatoes break down fastest and thicken the broth, red potatoes give body, and yellow/Yukon Gold hold together for texture contrast. Don't use just one type.
• In Colombia, Ajiaco traditionally arrives with a small side plate of cream, capers, cilantro, avocado slices, and lime wedges so each diner can customize their bowl to taste.
• Best eaten immediately—the residual heat warms the cream in an appealing way, and the herbs are at their freshest right out of the pot.