Ajiaco Recipe

Make the broth

Place chicken thighs in a large soup pot and add 2.5 liters of cold water. Bring to a gentle boil over medium-high heat, skimming any foam that rises to the surface with a spoon. Reduce heat to maintain a gentle simmer.

Add 1.5 tsp salt and the optional bouillon cube. Partially cover the pot and simmer gently for 25–30 minutes, until chicken is cooked through and tender but not falling apart.

Remove the chicken pieces to a bowl and set aside to cool slightly. Reserve the broth in the pot and strain if you prefer a clearer broth, discarding solids and returning clear broth to the pot.

Once cool enough to handle, remove skin and bones from the chicken and shred or chop the meat into bite-sized pieces. Keep warm.

While the chicken simmers, prepare the aromatics. In a blender or food processor combine chopped onion, smashed garlic, scallions (reserve a few green parts for garnish if desired) and half the cilantro bunch. Pulse until coarsely blended — you want a rough purée, not completely smooth.

Add the blended aromatics to the reserved broth in the pot and stir to incorporate. Simmer together for 8–10 minutes to mellow raw onion and garlic flavors.

Add the cubed russet and Yukon Gold potatoes to the simmering broth and aromatics. Stir gently to distribute. Add the corn pieces as well.

Simmer uncovered over medium-low heat for 20–25 minutes, until the potatoes are tender. The russet potatoes will begin to break down and help thicken the soup; Yukon Golds will hold their shape.

About 5 minutes before potatoes are done, return the shredded chicken to the pot and stir gently to heat through.

Stir in the dried guascas (or substitute), 1/4 tsp cumin and 1/2 tsp black pepper. Taste and adjust salt as needed — add a little more if the broth has mellowed.

If you prefer a thicker soup, remove one or two ladlefuls of cooked potato and corn to a bowl, mash roughly, then stir the mash back into the pot to naturally thicken the broth.

Ladle the ajiaco into warm bowls. Offer crema (or heavy cream), capers, sliced avocado, chopped cilantro and lime wedges on the side for people to add to taste.

Traditional assembly suggestion: a drizzle of crema, a spoonful of capers, a few cilantro leaves, avocado slice and a squeeze of lime brightens the soup. Serve with warm corn arepas or crusty bread if desired.