How to Make Delicious Ajiaco Santafereño

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<p><strong>Country:</strong> Colombia · <strong>Region or community:</strong> Bogotá</p>

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<h2>Origin and History</h2>

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<p>Ajiaco Santafereño is Bogotá’s chicken-and-potato soup using three potato types, maize and guascas herb, served with capers, cream and avocado.</p>

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<h2>Recipe Information</h2>

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<ul>

<li><strong>Yield:</strong> 4 servings</li>

<li><strong>Prep time:</strong> 30 minutes</li>

<li><strong>Cooking time:</strong> 100 minutes</li>

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<h2>Ingredients</h2>

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<ul>

<li>chicken breast bone-in 1.2 kg</li>

<li>water 3 L</li>

<li>criolla potatoes 600 g</li>

<li>floury potatoes 600 g</li>

<li>waxy potatoes 600 g</li>

<li>corn on cob 600 g</li>

<li>spring onion 180 g</li>

<li>garlic 15 g</li>

<li>guascas dried 20 g</li>

<li>salt 18 g</li>

<li>cream 300 ml</li>

<li>capers 100 g</li>

<li>avocado 500 g</li>

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<h2>Method</h2>

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<ol>

<li>Simmer chicken with spring onion and garlic until tender, remove and shred.</li>

<li>Add corn and waxy potatoes to broth, then floury and criolla potatoes so some dissolve and thicken.</li>

<li>Add guascas and simmer until aromatic.</li>

<li>Return shredded chicken and adjust salt.</li>

<li>Serve with cream, capers and avocado separately.</li>

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<h2>Equipment</h2>

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<ul>

<li>Large soup pot</li>

<li>ladle</li>

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<h2>Traditional and Regional Variants</h2>

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<p>Potato sequence and thickness vary by Bogotá household; rice may be served alongside.</p>

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<h2>Serving Suggestions</h2>

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<p>Serve hot in large bowls.</p>

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<h2>Storage and Reheating</h2>

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<p>Refrigerate up to 3 days; bring broth to a boil and reheat solids gently.</p>

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<h2>Substitutions</h2>

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<p>Use a mix of yellow baby, floury and waxy potatoes; guascas is defining.</p>

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<h2>Allergen Notes</h2>

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<p>Dairy; possible sulphites in capers.</p>

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<h2>Chef Notes</h2>

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<p>Keep the defining flavour and texture of Ajiaco santafereño; modern shortcuts should not replace the stated core technique.</p>

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<h2>Frequently Asked Questions</h2>

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<summary>What makes Ajiaco santafereño authentic?</summary>

<p>The defining points are chicken breast bone-in 1.2 kg and the traditional technique of simmer chicken with spring onion and garlic until tender, remove and shred.</p>

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<summary>Can it be prepared ahead?</summary>

<p>Yes; prepare the components in advance, then finish or reheat gently so the texture remains correct.</p>

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<summary>How should leftovers be handled?</summary>

<p>Refrigerate up to 3 days; bring broth to a boil and reheat solids gently.</p>

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