Food Recipe: Ajiaco Santafereño or Bogotano (Chicken and Potato Soup)
One of the most popular dishes of Colombia together with the traditional hot chocolate or “chocolate santafereño” are the more representative food from Bogotá. The ajiaco bring back memories of Sundays, Ciclovia, Monserrate, me and most of the family wearing sports shorts and of course, our family lunches.
This is an easy peasy way to cook it, kind of cheating on our traditional family's recipes, but do not worry you will forget all about this once you try it. Hope you enjoy! Espero les guste!
- 5-6 Pieces of chicken with or without skin
- ½ pound of waxy (hard potatoes)
- ½ pound of starchy (soft potatoes)
- ½ pound of “papas criollas” if you're lucky!
- 1 bunch of cilantro (coriander)
- 1 stalk of celery
- 5-6 halves of sweet corn on the cob
- 1 sachet of Ajiaco mix seasoning by EL REY
- 3g dried guascas by EL REY (gallant soldiers)
- 6-8 cups of water
- salt'n pepper
- 1 avocado per person
- ½ cup double cream
- ½ cup capers (not drained)
- Aji Salsa or chopped chillies
In a large pot add the water, potatoes, chicken pieces, and the ajiaco mix. Bring to the boil, then reduce the heat to medium-low and simmer, with bubbles just breaking the surface, for about 30 minutes skimming any foam that forms on the top, if necessary. - Remove the chicken. - When cool, shred the meat and set aside. - Add the papa criolla if you have it, chopped celery and half of the amount of guascas and stir. Reduce heat to low and simmer for another 30 minutes or until thickened. - 10 minutes before serving add sweet corn, chopped coriander and remaining half of guascas, salt and pepper to taste. - Serve the soup into individual bowls with shredded chicken and other garnishes separate.