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Clay bowl of Colombian-style ajiaco with creamy potato broth, corn, avocado, capers and chicken

Photo: Bernard Gagnon / Wikimedia Commons · CC BY-SA 4.0

Chicken

Colombian-Style Ajiaco with Chicken, Three Potatoes & Corn

Three kinds of potato naturally thicken this Bogotá-inspired chicken soup, while corn, guascas, avocado, capers and cream make every bowl a complete cool-weather meal.

Developed for DishGal · Updated 2026-09-28

ChickenEasy Chicken Recipes
Prep25 min
Cook80 min
Total105 min
Cost$4.45

Directions

  1. Make the chicken broth

    Combine chicken, broth, onion, scallions, garlic, 1 teaspoon salt and pepper in a large heavy pot. Bring just to a boil, skim any foam, then reduce to a gentle simmer. Partially cover and cook 25 to 30 minutes until every thigh reaches at least 165°F away from bone.

  2. Shred the chicken

    Move the chicken to a clean plate. Strain the broth into a bowl, discard the spent aromatics and return the broth to the pot. When chicken is cool enough to handle, discard bones and shred the meat into bite-size pieces; refrigerate if it will wait more than 30 minutes.

  3. Build the potato body

    Add sliced russets, guascas and bay leaves to the broth. Simmer uncovered for 20 minutes, stirring occasionally and pressing some russet slices against the pot so they dissolve and thicken the soup naturally.

  4. Add chunky potatoes and corn

    Add Yukon Golds, red potatoes and corn. Simmer 20 to 25 minutes until the potato chunks are tender but still distinct and the corn is hot throughout.

  5. Return the chicken

    Discard bay leaves, stir in shredded chicken and simmer 5 minutes until it reaches 165°F. Taste and add the remaining teaspoon salt only as needed; broth brands and capers vary in salinity.

  6. Serve the Bogotá-style bowl

    Ladle soup into warm bowls with a corn piece in each. Top or serve alongside cream, capers, avocado and cilantro so diners can build the composed presentation. Offer lime if desired.

Why this works

Why it worksThin russet slices break down into the broth, creating a creamy body without flour while waxier Yukon and red potatoes remain as distinct pieces.
Why it worksPoaching bone-in thighs first builds a richer base and makes it easy to verify safe 165°F doneness before shredding.
Why it worksGuascas supplies the characteristic herbal note, while cool avocado, briny capers and cream let each diner balance the rich potato soup.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on AmazonHeavy 8-quart stockpotThe wide, steady pot gives ten cups of broth, three potato textures and corn room to simmer without boiling over.See current options → Compare on AmazonInstant-read thermometerCheck several thighs away from bone for 165°F before shredding them into the soup.See current options → Compare on AmazonFine-mesh skimmerA shallow fine mesh removes foam cleanly while leaving the poaching aromatics and chicken in place.See current options →

Swaps & notes

Easy swaps

  • If guascas is unavailable, use 2 tablespoons dried guascas ordered online rather than substituting oregano; for an emergency, use 1 tablespoon dried parsley plus 1 teaspoon dried tarragon for a different but gentle herbal profile.
  • Boneless skinless thighs may replace bone-in thighs; begin checking at 18 minutes and still verify 165°F.
  • For a lighter bowl, replace heavy cream with plain whole-milk yogurt, but add it at the table so it does not split in the pot.

Cook notes

  • Guascas is an herb sold dried in Latin American markets and online; it is central to ajiaco's flavor and worth seeking out.
  • Do not let the soup boil hard after potatoes are added or the chunky varieties may break apart before the corn is ready.
  • The photographed bowl includes avocado and capers directly in the soup, so both are treated as essential serving components rather than decorative extras.
  • Total time includes chicken cooling and shredding while the first potatoes simmer.
  • Do not rinse raw chicken. Keep the plate used for cooked chicken separate from any surface that held it raw.

Storage

Remove corn pieces and cool soup in shallow containers within 2 hours. Refrigerate soup for up to 4 days and reheat gently, stirring, until chicken and broth reach 165°F. Store avocado, cream and capers separately. Freeze the soup for up to 2 months; potatoes will become softer after thawing.

Questions

Why use three kinds of potato?

They do different jobs. Russets dissolve and thicken, Yukon Golds stay creamy, and red potatoes hold their shape, producing the layered texture that defines the soup.

Can I make ajiaco ahead?

Yes. Make the soup one day ahead, chill promptly and reheat gently to 165°F. Add avocado, capers, cream and cilantro only when serving.

Can I use frozen corn?

Yes. Replace the ears with 4 cups frozen corn kernels and add them for only the final 8 minutes, though the bowl will lack the traditional cob pieces shown in the photograph.

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Colombian-Style Ajiaco with Chicken, Three Potatoes & Corn
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1. Make the chicken brothCombine chicken, broth, onion, scallions, garlic, 1 teaspoon salt and pepper in a large heavy pot. Bring just to a boil, skim any foam, then reduce to a gentle simmer. Partially cover and cook 25 to 30 minutes until every thigh reaches at least 165°F away from bone.
2. Shred the chickenMove the chicken to a clean plate. Strain the broth into a bowl, discard the spent aromatics and return the broth to the pot. When chicken is cool enough to handle, discard bones and shred the meat into bite-size pieces; refrigerate if it will wait more than 30 minutes.
3. Build the potato bodyAdd sliced russets, guascas and bay leaves to the broth. Simmer uncovered for 20 minutes, stirring occasionally and pressing some russet slices against the pot so they dissolve and thicken the soup naturally.
4. Add chunky potatoes and cornAdd Yukon Golds, red potatoes and corn. Simmer 20 to 25 minutes until the potato chunks are tender but still distinct and the corn is hot throughout.
5. Return the chickenDiscard bay leaves, stir in shredded chicken and simmer 5 minutes until it reaches 165°F. Taste and add the remaining teaspoon salt only as needed; broth brands and capers vary in salinity.
6. Serve the Bogotá-style bowlLadle soup into warm bowls with a corn piece in each. Top or serve alongside cream, capers, avocado and cilantro so diners can build the composed presentation. Offer lime if desired.