Ajiaco Bogotano

Ingredients

• 4 chicken breasts, bone-in
• 3 potato types: 2 yellow, 2 white, 2 floury (cubed)
• 2 corn on the cob, cut into chunks
• 1 bunch guascas (or substitute oregano)
• 1 onion
• 3 spring onions
• 3 garlic cloves
• 1.5 litres chicken stock
• Capers, double cream, avocado, coriander to serve
• Salt

Instructions

1. Simmer chicken with onion, spring onion, garlic and stock for 30 minutes.
2. Lift chicken out; reserve broth.
3. Add all the potatoes and corn to the broth; simmer 30 minutes — the floury potatoes will dissolve.
4. Stir in the guascas (or oregano); simmer 10 more minutes.
5. Shred the chicken and return.
6. Serve topped with capers, a spoon of cream, sliced avocado and coriander.

Serving suggestions

• Add toppings at the table.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions