Ajiaco Santafereño: Traditional Colombian Chicken and Potato Stew
Ajiaco Santafereño is the undisputed culinary symbol of Bogotá, Colombia, and a deeply comforting chicken and potato stew that you absolutely must try. If you want to experience the soul-warming gastronomy of the high-altitude Andean capital, this thick, hearty soup is the ultimate recipe. What makes this dish truly unique is the masterful combination of three different types of native potatoes that break down at different rates to naturally thicken the broth, along with the unmistakable, earthy flavor of traditional guasca leaves.
The secret to a perfect Ajiaco lies in patience and the quality of the ingredients. By slowly boiling a whole free-range chicken with fresh corn on the cob, scallions, and the trio of potatoes, the soup transforms into a rich, velvety masterpiece as the yellow potatoes dissolve into the broth. Traditionally served with heavy cream, salty capers, a slice of fresh avocado, and a side of white rice, this iconic Colombian recipe is perfect for chilly weekends and will instantly transport your dining room to the misty mountains of Bogotá!
Ajiaco Santafereño (Bogotá-Style Chicken Stew)
Ingredients
- 1 Whole free-range chicken pollo campesino
- 2 lbs Papa Criolla Small Andean yellow potatoes, crucial for thickening
- 3 lbs Papa Pastusa Substitute with Russet or standard white baking potatoes
- 2 lbs Papa Sabanera Substitute with Red potatoes or waxy potatoes
- 4 Ears of fresh corn mazorcas, cut into medium pieces
- 20 Fresh Guasca leaves A traditional Colombian herb; look for it dried online or in Latin markets if fresh is unavailable
- 5 stalks Long green onions scallions, finely chopped
- 1/2 cup Green peas alverjas, optional
- Salt to taste
- 6 Liters Water
- For serving: Heavy cream crema de leche, capers (alcaparras), sliced avocado, and white rice
Instructions
- Start the broth: Thoroughly wash all the ingredients. In a very large soup pot, add the 6 liters of water, salt to taste, and the finely chopped long green onions. Place the pot over high heat.
- Add the chicken and corn: Once the water reaches a rolling boil, carefully add the whole chicken and the pieces of corn on the cob.
- The potato trio: Peel and slice the three types of potatoes (pastusa, sabanera, and criolla). Add them all into the boiling pot. (If you are using the optional green peas, add them now). Let everything boil together for approximately 60 minutes.
- Simmer and thicken: Continue cooking until the soup naturally thickens. The yellow criolla potatoes should completely dissolve into the broth, giving it a rich, velvety texture and a beautiful golden hue. Stir occasionally to prevent sticking.
- Shred the chicken: Once the soup is thick and the chicken is completely cooked and tender, carefully remove the whole chicken from the pot. Let it cool slightly, then shred the meat using two forks.
- The herbal finish: Just before serving, stir the chopped guasca leaves into the thickened soup and let it boil for a couple of final minutes to release their unique, earthy aroma.
- Serve: Portion the thick, hot soup and corn into deep bowls and top with the shredded chicken. (Alternatively, you can portion the chicken into bone-in pieces before serving). Serve immediately, allowing each guest to customize their bowl with a drizzle of heavy cream, a spoonful of capers, fresh avocado, and a side of white rice!
Video
Notes
- The Magic of Guascas: Guascas (Gallant Soldier) is the defining flavor of this dish. It has a very specific herbaceous, slightly minty, and earthy profile. If you cannot find it, the soup will still be delicious, but it won’t be a true Ajiaco Santafereño!
- The Name’s Origin: The name “Santafereño” comes from the city’s old colonial name, Santafé de Bogotá. While the exact origin of the word “Ajiaco” is debated, a popular indigenous legend claims it was named after a native Cacique named “Aco” and his wife “Aj”.
- A Global Family: While the Bogotá version is by far the most famous, variations of hearty stews called “Ajiaco” also exist in Chile, Peru, Venezuela, and Cuba!
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