Ajiaco Bogotano is a Colombian national dish, a hearty and creamy chicken stew.
Ajiaco Bogotano Recipe-
- 4 large cloves garlic, minced
- 2 tsp. freshly ground fine sea salt
- ½ tsp. freshly ground black peppercorns
- 1-1/2 lb. chicken breasts, bones in, skins removed
- 3 tbsp. butter
- 1 medium yellow onion, chopped fine
- 2 stalks celery, trimmed and chopped coarse
- 2 small carrots, peeled and chopped into ½” chunks
- ½ lb. small yellow potatoes, peeled and quartered
- ½ lb. small red potatoes, peeled and quartered
- ½ lb. medium white potatoes, peeled and cut into ¼” thick slices
- 2 ears sweet corn, husked and cobs chopped into 2” to 3” long chunks
- 1 bunch fresh cilantro, rough chopped
- 2 tbsp. dried guascas, (an absolute must ingredient, this native Colombian herb imparts a distinctive flavor that no other spice or herb can approximate)
- 3-1/2 cups chicken or vegetable stock
- 1 cup heavy cream
- 4 tbsp. capers
- In a small mixing bowl, combine the salt, black pepper and minced garlic, then rub the seasoning mixture all over and well into the meat of the chicken breasts. Place breasts in a large seal-tight plastic bag (or large bowl with a covering) and let the seasoning rub marinate the chicken for at least 2 hours—overnight is even better.
- In large, wide-bottomed cooking pot with a lid to it, (or Dutch oven if you have one), melt the butter over medium-high heat. Add in the chicken, carrots, celery, and onion, and sauté several minutes, turning chicken breasts over, until lightly browned.
- Now add in 3 cups of the chicken or vegetable stock, and the small red and yellow quartered potatoes. Place the lid on the pot and cook over medium-high heat for 40 to 45 minutes.
- Take the chicken out of the pot, using a slotted spoon, and set aside.
- Using a wooden cooking spoon, mash some of the softened potato quarters against the side of the pot—enough so that your Ajiaco Bogotano takes on a rich, starchy thickness, when you stir the mashed potatoes throughout the dish.
- Next, add in another ½ cup of stock, the corn cob chunks, cilantro, sliced white potatoes, and the guascas herb. Stir everything together well and replace the lid onto the pot.
- Take your chicken breasts, cut the meat away from the bones, slice the meat into long, ½” thick strips, and add all the meat back into the soup. Cover the pot again and cook until the white potato slices break apart easily when probed with a fork—about 30 minutes should do the trick.
- To serve, spoon 1 tsp. of capers into the bottom of each serving bowl, drizzle 2 tbsp. of heavy cream over the capers, then ladle the Ajiaco Bogotano in until the bowls are full. Serve hot.
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