Ajiaco Bogotano: Authentic Colombian Potato & Chicken Soup
Ajiaco Bogotano is a beloved Colombian classic that showcases the rich flavors and hearty ingredients of the Andean region, particularly renowned for its mountainous landscapes where potatoes thrive. This delightful soup features a medley of tender chicken thighs, a variety of potatoes, and starchy yucca, all simmered together to create a rich and flavorful broth. Sweet corn adds a burst of freshness, while the addition of capers brings a touch of brininess that perfectly balances the dish. Traditionally served with creamy avocado on the side, this comforting soup is perfect for warming both body and soul. Experience the essence of Colombian cuisine with every spoonful of this vibrant soup!
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Servings
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Calories
14
Ingredients
Ingredients
Chicken Thighs
1 1/2 lbs (approximately 4 thighs) (seasoned with salt and pepper)
Olive Oil
1 tablespoon (for browning chicken)
Potatoes
1 lb (cut into large dice)
Yucca Root or Yukon Gold Potatoes
3/4 lb (cut into large dice)
Corn on the Cob
1 ear (cut into 1 inch rounds)
Chicken Stock
4 cups (preferably Bold Rotisserie Chicken Flavor)
Onion
1 medium (chopped)
Garlic Cloves
3 (minced)
Water
1 cup (for deglazing)
Heavy Cream
1/4 cup (for added richness)
Capers
1 tablespoon (heaping)
Cayenne Pepper
1 teaspoon (optional)
Salt and Freshly Ground Black Pepper
to taste (for seasoning)
Cilantro
for garnish (optional)
Instructions
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1. Begin by seasoning the chicken thighs generously with salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat, and brown the seasoned chicken on all sides until golden, about 5-7 minutes. Once browned, transfer the chicken thighs to a Dutch oven or pressure cooker.
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2. In the same pot, add the diced potatoes, yucca (or Yukon gold potatoes), and corn rounds. Season the vegetables with salt, pepper, and cayenne pepper (if using), ensuring they are well-coated.
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3. In the skillet used for the chicken, add the chopped onion and minced garlic. Sauté over medium heat until the onion becomes translucent and fragrant, approximately 5 minutes.
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4. Pour in 1 cup of water, using a wooden spoon to scrape any browned bits off the bottom of the skillet. Once the mixture is well-combined, transfer this aromatic mixture into the Dutch oven with the chicken and vegetables.
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5. Pour the chicken stock over the mixture in the pot, ensuring everything is submerged. Cover the pot with a lid.
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6. If using a Dutch oven, bring the soup to a gentle simmer over medium heat and let it cook for about 40 minutes. For a pressure cooker, cook under high pressure for 30 minutes, reducing the heat to low once the pressure is reached.
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7. After the cooking time has elapsed, carefully release the pressure (if using a pressure cooker) and check for doneness. Taste the soup and adjust seasoning as necessary.
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8. Stir in the heavy cream and heaping tablespoon of capers, mixing thoroughly to combine, followed by fresh cilantro if desired.
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9. Ladle the comforting Ajiaco into bowls and serve immediately, accompanied by half an avocado on the side for a creamy, rich addition to each bite.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ajiaco Bogotano?
Ajiaco Bogotano is a beloved Colombian classic chicken and potato soup that originates from the Andean region.
What are the main ingredients in Ajiaco Bogotano?
The primary ingredients include chicken thighs, potatoes, yucca, corn on the cob, chicken stock, and capers.
How long does it take to brown the chicken?
The chicken thighs should be browned on all sides for about 5 to 7 minutes until golden.
Can I make this soup in a pressure cooker?
Yes, you can cook the soup under high pressure for 30 minutes.
What is the cooking time for a Dutch oven?
In a Dutch oven, the soup should bring to a gentle simmer and cook for approximately 40 minutes.
What can I use if I cannot find Yucca root?
You can substitute Yukon gold potatoes for the yucca root in this recipe.
Why are capers added to Ajiaco?
Capers are added to provide a touch of brininess that perfectly balances the rich flavors of the soup.
What should be served on the side of Ajiaco Bogotano?
It is traditionally served with half an avocado on the side for a creamy, rich addition to the meal.
How is the corn prepared for the soup?
The corn on the cob is cut into 1-inch rounds before being added to the pot.
Is Ajiaco Bogotano spicy?
The recipe includes an optional teaspoon of cayenne pepper if you prefer a bit of heat, otherwise it is savory and rich.
What kind of chicken is best for this recipe?
The recipe calls for 1 1/2 lbs of chicken thighs, seasoned with salt and pepper.
How much heavy cream is used?
The recipe uses 1/4 cup of heavy cream to add richness to the broth.
What is the purpose of deglazing the skillet?
Deglazing with 1 cup of water helps scrape the flavorful browned bits off the bottom of the skillet to add to the soup.
What kind of chicken stock is recommended?
A 'Bold Rotisserie Chicken Flavor' stock is preferred for maximum flavor.
How many garlic cloves are needed?
The recipe requires 3 minced garlic cloves.
When is the cilantro added?
Fresh cilantro can be stirred in at the end of cooking or used as an optional garnish.
What type of onion should I use?
The recipe calls for one medium chopped onion.
How should the potatoes and yucca be cut?
Both the potatoes and the yucca root should be cut into a large dice.
How do you know when the onions are ready?
Sauté the onions until they become translucent and fragrant, which takes about 5 minutes.
Should I season the chicken before or after browning?
Season the chicken thighs generously with salt and pepper before browning them.
Is this soup considered a comfort food?
Yes, it is described as a comforting and hearty soup perfect for warming both body and soul.
What size Dutch oven is recommended?
While a specific size isn't mentioned, it should be large enough to submerge 1 1/2 lbs of chicken and several pounds of vegetables.
How much olive oil is used?
One tablespoon of olive oil is used for browning the chicken.
What is the role of yucca in this soup?
Yucca is a starchy root that helps create a thick, flavorful, and hearty broth.
Can I adjust the salt and pepper at the end?
Yes, you should taste the soup after cooking and adjust the seasoning as necessary.
How much water is needed for deglazing?
The recipe uses 1 cup of water for the deglazing step.
What region's cuisine does this dish represent?
It represents Andean cuisine, particularly the mountainous landscapes of Colombia.
Does the recipe use chicken breasts?
No, the recipe specifically calls for chicken thighs for better flavor and tenderness.
When should the capers be added?
Stir in the capers at the same time as the heavy cream, after the main cooking process is complete.
How should the soup be served?
Ladle the soup into bowls and serve immediately with fresh cilantro and avocado.