Dish - Colombia
Ajiaco Bogotano Recipe
Information about Ajiaco Bogotano Recipe
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Considered by many to be Colombia’s National
dish, this hearty soup is a speciality of the Bogota region and is often served
at celebration or festive meals such as Christmas. It’s actually more of a stew
and can be served as a main course.
Traditionally, it should contain 3 types of potatoes including the native papa
criolla, which breaks up during the cooking and thickens the soup however a
reasonable result can be achieved by using other types of potatoes. You can get
away with using just two varieties so long as one is a floury type and the other
is small new potatoes.
Ajiaco Bogotano HT MC
Poultry Vegetables Spices Herbs Gluten Wheat free Eggless
4 Chicken Breasts, preferably on the bone
1 large Onion, halved
2 Bay Leaves
4 tbsp Fresh Coriander (Cilantro)
½ teasp Ground Cumin
Salt and Black Pepper
400g/14oz Red Potatoes (such as Desirée), peeled and diced
400g/14oz Floury potatoes (such as King Edwards), peeled and diced
12 small New Potatoes, cleaned and halved
4 Corn on the Cob, halved
8 tbsp Double Cream
4 teasp drained Capers
1 Avocado, peeled and thinly sliced
1. Place the chicken, water and milk in a large saucepan and bring to the boil
over a high heat.
2. Skim the surface of any scum then add the onion, bay leaves, coriander,
cumin, salt and pepper. Mix well then reduce the heat, cover and simmer for 30 -
35 minutes or until the chicken is tender.
3. Remove the chicken from the pan, strain the stock through a fine sieve into a
clean saucepan, add all of the potatoes, cover and cook gently for 30 minutes or
until the diced potatoes are very soft.
4. Meanwhile remove the chicken flesh from the bones, discarding the skin and
cut the flesh into strips.
5. Mash the softened diced potatoes against the side of the pan and stir well so
the soup is thick and fairly smooth.
6. Add the corn and chicken flesh and simmer, uncovered, for 10 minutes or until
the corn is tender.
7. To serve – divide the cream and capers between 4 deep serving bowls, divide
the soup between the bowls, making sure each has some corn, chicken and new
potatoes then float the avocado slices on top.