Colombian
Ajiaco Santafereño
Bogotá chicken soup thickened naturally by three potato varieties and scented with guascas.
8 servings · 30 minutes prep · 105 minutes cook
Ingredients
Ingredients
- 3 pounds bone-in, skin-on chicken breasts and thighs
- 12 cups cold water
- 1 bunch scallions, tied together
- 4 garlic cloves, lightly crushed
- 2 teaspoons Diamond Crystal kosher salt, plus more to taste
- 1 1/2 pounds papa pastusa potatoes, peeled and sliced 1/4 inch thick, peeled and sliced 1/4 inch (6 mm) thick
- 1 1/2 pounds papa sabanera potatoes, peeled and cut into 3/4-inch pieces, peeled and cut into 3/4-inch (2 cm) pieces
- 1 1/2 pounds frozen papa criolla potatoes, thawed, frozen and thawed
- 4 ears corn, shucked and cut crosswise into thirds
- 1/2 cup dried guascas, divided
- 1/2 teaspoon freshly ground black pepper
For Serving
- 1 cup heavy cream
- 1/2 cup drained capers
- 2 ripe avocados, cut into wedges
- 3 cups cooked white rice
Directions
Make the Chicken Broth
- Place the chicken in a large stockpot with the cold water, scallions, garlic, and salt. Bring slowly to a bare simmer, skim the surface, and cook gently for 25 to 35 minutes, until the breasts reach {{temperature:165°F}} and the thighs reach at least {{temperature:175°F}}. Transfer the chicken to a tray as each piece is ready.
- Strain the broth, discard the aromatics, and return 10 cups broth to the clean pot. Add water if necessary to reach that amount. When the chicken is cool enough to handle, discard the skin and bones and shred the meat into generous pieces; cover and reserve.
Cook the Potatoes and Corn
- Add the floury potatoes and 1/4 cup dried guascas to the broth. Simmer uncovered for 25 minutes, stirring and lightly crushing some potato against the pot, until it begins to dissolve and thicken the broth.
- Add the papa sabanera potatoes and corn. Simmer for 15 minutes, then add the papa criolla potatoes. Continue cooking for 15 to 25 minutes, until the floury potatoes have nearly melted, the firm potatoes hold tender pieces, and the yellow potatoes are soft and beginning to break at the edges.
Finish and Serve
- Return the shredded chicken to the pot with the remaining dried guascas and black pepper. Simmer gently for 5 minutes. Rest off the heat for 10 minutes, then add salt in small increments until the broth tastes complete and savory without a salty finish. The soup should be thick enough to lightly coat a spoon while remaining brothy; loosen with hot water if needed.
- Ladle chicken, all three potato textures, and one piece of corn into each bowl. Let diners add cream and capers to taste, and serve avocado and white rice alongside.
