• 2 pounds chicken (preferably bone-in, such as chicken thighs or drumsticks)
  • 8 cups chicken broth
  • 4 cups water
  • 3 ears of corn, husked and cut into thirds
  • 1 pound Yukon gold potatoes, peeled and cut into chunks
  • 1 pound russet potatoes, peeled and cut into chunks
  • 1 pound creamer potatoes (small round potatoes), halved
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons capers
  • 2 tablespoons heavy cream
  • 1 avocado, sliced
  • Salt and pepper to taste

For serving:

  • Rice
  • Avocado slices
  • Sour cream
  • Capers
  • Chopped fresh cilantro


  1. In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set it aside.
  2. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
  3. Return the chicken to the pot, along with the chicken broth and water. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes.
  4. Add the ears of corn, Yukon gold potatoes, russet potatoes, and creamer potatoes to the pot. Simmer for an additional 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  5. Remove the chicken from the pot and shred the meat. Discard the bones and return the shredded chicken to the pot.
  6. Stir in the chopped cilantro, chopped parsley, and capers. Season with salt and pepper to taste.
  7. Just before serving, stir in the heavy cream to give the soup a creamy consistency.
  8. Serve the Ajiaco hot, accompanied by cooked rice, avocado slices, sour cream, capers, and chopped fresh cilantro. Each person can add these toppings to their liking.

Ajiaco is a comforting and hearty soup that is perfect for colder days. Enjoy this delicious taste of Colombia!



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