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Ajiaco Bogotano Chicken And Potato Soup Bogota Style Recipe

Experience the rich flavors of Colombia with this authentic Ajiaco Bogotano recipe! This hearty chicken and potato soup, a Bogotá staple, boasts a creamy broth thickened with potatoes and yuca (or Yukon Gold potatoes). Sweet corn adds a delightful crunch, while a creamy avocado topping completes this unforgettable mountain-high culinary experience. Perfect for a comforting weeknight meal or a special occasion.

Prep Time 20 mins
Cook Time 40 mins
Calories 525.2 kcal
Protein 54g
Rating 3.1 (7 Reviews)
Ajiaco Bogotano Chicken And Potato Soup Bogota Style 124

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ajiaco Bogotano Chicken And Potato Soup Bogota Style

  • 1 1/2 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 2 lbs Yukon Gold potatoes
  • 1 lb yuca (peeled and chopped)
  • 1 cup corn kernels (from about 2 ears of corn)
  • 6 cups chicken stock
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup water
  • 1/2 cup heavy cream
  • 1 tbsp capers
  • 1 pinch cayenne pepper (optional)
  • Salt & freshly ground black pepper, to taste
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 avocado, for serving (optional)

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How to Make Ajiaco Bogotano Chicken And Potato Soup Bogota Style

  1. Brown 1.5 lbs boneless, skinless chicken thighs in 2 tbsp olive oil in a large skillet until golden brown. Transfer chicken to a 6-quart Dutch oven or pressure cooker.
  2. Add 2 lbs potatoes (Yukon Gold or similar), 1 lb yuca (peeled and chopped) or 1 lb more Yukon Gold potatoes, and 1 cup corn kernels (from about 2 ears of corn) to the Dutch oven. Season generously with salt, pepper, and a pinch of cayenne pepper (optional).
  3. Pour in 6 cups chicken stock.
  4. In the same skillet, sauté 1 medium onion (chopped) and 2 cloves garlic (minced) until the onion is translucent, about 5 minutes.
  5. Add 1 cup water to the skillet and scrape up any browned bits from the bottom.
  6. Pour the onion and garlic mixture into the Dutch oven.
  7. Cover the Dutch oven and cook over medium heat for 40 minutes, or cook in a pressure cooker on high pressure for 30 minutes. Natural pressure release for 10 minutes, then quick release.
  8. Once cooked, taste and adjust seasoning. Stir in 1/2 cup heavy cream, 1 tbsp capers, and 1/4 cup chopped fresh cilantro (optional).
  9. Ladle the soup into bowls and serve immediately with a half of an avocado on the side for dipping.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

23g

Fat

40g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes The Americas Gluten Free Fall Recipes Holiday Recipes Instant Pot

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Soups Stews Potatoes Poultry Vegetables Chicken Pressure Cooker Stove Top South American Dietary Low Sodium Low Calorie Low Carb Colombian Low In Something Meat Chicken Thighs Legs Equipment