Colombian Chicken and Potato Stew (Ajiaco): A Generational Bowl of Comfort

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There are aromas that feel like time machines.
For me, none does this more vividly than the scent of a bubbling pot of Ajiaco drifting through the kitchen.

It brings back flashes of my grandmother’s hands moving skillfully through piles of potatoes, her voice softly explaining why each variety mattered.
Every time I make this dish, I feel her beside me.

My first attempt at recreating Ajiaco for my own family felt like preparing for a sacred ritual.
Would the flavors speak to them the same way they sang to me?

As they slowly dipped spoons into steaming bowls, the room went quiet—then the quiet gave way to delight.
My husband, unfamiliar with the stew, paused mid-bite and smiled.
“This is the king of all soups,” he said.

I watched my children build their own bowls—adding cream, dropping in capers, nesting slices of avocado—and my heart swelled.
This dish had traveled from Bogotá to our kitchen, wrapped in tradition, and was now a part of their story too.

What Exactly Is Ajiaco? A Hearty Hug from Bogotá

Colombia’s capital, Bogotá, sits high in the Andes, where misty mountains meet cool winds.
It’s no surprise that one of its most iconic dishes is warm, dense, and utterly comforting.

Ajiaco Santafereño is more than just a soup.
It’s a cultural experience rooted deeply in the Colombian kitchen.

Known for its signature trio of potatoes and the herbal touch of guascas, Ajiaco is often the centerpiece at family tables during special occasions.
But its magic lies in the blend—it’s not any single ingredient that defines it, but how they harmonize.

In Colombia, it’s customary to serve Ajiaco with a generous garnish platter.
Cream, capers, avocado slices—all are served alongside, allowing each person to personalize their bowl.
This interactivity turns the meal into a moment.

The Power of Potatoes: Three Varieties, One Symphony

Papa Criolla: The Golden Heart

Small, intensely yellow, and starchy beyond belief, papa criolla melts effortlessly into the broth.
Its disintegration is not a flaw—it’s the very essence of what gives Ajiaco its creamy soul.

Often sold in Latin markets under names like “yellow potato,” this buttery gem creates a texture that thickens the stew naturally.

Papa Pastusa: The Middle Ground

This potato offers a balance between breakdown and structure.
Similar to Russet or Idaho varieties in the U.S., it cooks down partially, lending more body to the stew while leaving behind tender bits.

It bridges the gap between creaminess and substance, ensuring each bite has something to hold onto.

Papa Sabanera: The Texture Anchor

Firm, waxy, and resolute—papa sabanera refuses to fall apart.
Even after an hour in the pot, its identity remains intact, offering contrast and chew.

It’s the backbone of every spoonful, reminding you that Ajiaco is as much about texture as it is about taste.

Guascas: The Soul of the Stew

Ajiaco without guascas is like a song without melody.
This herb, known scientifically as Galinsoga parviflora, brings an earthy, grassy flavor unlike any other.

Often sold dried in tiny packets, guascas should be added generously.
Its aroma is unmistakable—once it hits the pot, your kitchen will smell like tradition.

Though some suggest oregano or bay leaves as substitutes, nothing truly replicates guascas.
For the authentic experience, it’s worth the search.

Ingredients for a Traditional Colombian Ajiaco

For the Stew

• 2 large bone-in, skin-on chicken breasts (approx. 2 lbs)
• 1 chicken carcass or wings/backs (optional, for richer broth)
• 12 cups water
• 4 scallions, tied together with kitchen twine
• 2 garlic cloves, smashed
• 2 ears of corn, cut into thirds
• 1 lb papa criolla, unpeeled
• 1.5 lbs papa pastusa, peeled and diced
• 1.5 lbs papa sabanera, peeled and diced
• 1/2 cup dried guascas
• 2 teaspoons salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)

For Garnishing

• 1 cup Colombian crema de leche or heavy cream
• 1/2 cup drained capers
• 2 ripe avocados, sliced
• Cooked white rice (on the side)
• Colombian arepas (optional)

Equipment Checklist

• Large stockpot (at least 8 quarts)
• Tongs
• Cutting board
• Sharp knife
• Forks for shredding

Step-by-Step Cooking Directions

Create the Base Broth

In your stockpot, place the chicken breasts, optional carcass or wings, the scallion bundle, and smashed garlic.
Add 12 cups of water and bring to a boil.

Once boiling, reduce to a gentle simmer.
Skim any foam or impurities.
Let it simmer, partially covered, for 45–50 minutes until the chicken is cooked through.

Add Corn Midway

Twenty minutes into cooking, gently add corn pieces.
This allows them to absorb flavor without overcooking.

Remove and Shred Chicken

When chicken is done, use tongs to remove it and the corn.
Place them on a plate to cool.

Discard the scallions, garlic, and optional bones.

Once the chicken is cool enough, remove skin and bones.
Shred the meat into bite-sized pieces.

Add Papa Pastusa and Papa Sabanera First

With the broth simmering, add the diced pastusa and sabanera potatoes.
Let them cook for 15 minutes to soften.

These are the structural potatoes; they need a head start.

Return Chicken, Add Papa Criolla and Guascas

Add the shredded chicken back into the pot.
Now, drop in the whole papa criolla—no need to peel.

Sprinkle in the guascas, salt, and pepper.
Let the aroma hit you.

Simmer Low and Slow

Let the stew cook uncovered for another 45–60 minutes.
Stir gently every so often to avoid sticking.

As it cooks, the papa criolla dissolves, thickening the soup to velvety perfection.
The pastusa becomes buttery, while sabanera pieces stay intact.

Final Touch: Reintroduce Corn

In the final 5 minutes, add the corn back to the pot.
Warm it through, taste the stew, and adjust seasoning.
You’re aiming for depth, warmth, and a savory finish.

How to Serve Ajiaco the Colombian Way

Ladle the hot stew into deep bowls.
Ensure everyone gets corn, chicken, and all three types of potatoes.

Place the garnishes—cream, capers, avocado—at the center of the table.
Let everyone build their own bowl.

Serve with fluffy white rice on the side.
Arepas, while optional, make an excellent dipping companion.

The ritual of dressing up your bowl is part of the joy.
No two servings are the same.

Insider Tips for the Perfect Ajiaco

Stick with Bone-In Chicken

Using skinless, boneless meat will rob your broth of richness.
Let the bones and skin infuse flavor—then remove them.

Respect the Potato Timeline

Don’t rush the order.
Adding papa criolla too early will turn your stew into paste.

Generosity with Guascas

Use the full half cup.
This is not the place to measure with caution.

Simmer, Don’t Boil

A gentle simmer ensures even cooking.
Boiling can scorch the bottom and overbreak the potatoes.

Best Made Ahead

The stew deepens in flavor overnight.
Let it cool completely before storing.
Reheat slowly, adding broth if needed to loosen the texture.

Keep garnishes separate until ready to serve.

Common Questions About Ajiaco

1. Is Ajiaco possible without guascas?

Technically, yes—but it won’t be authentic.
If you absolutely must omit it, accept that the flavor will change.

2. What if I can’t find all the Colombian potato types?

Substitute smartly:

• Papa criolla → Small Yukon Gold (mash a third before adding)
• Papa pastusa → Russet or Idaho
• Papa sabanera → Red bliss or waxy white

3. Can I use a slow cooker or Instant Pot?

Yes.

Slow Cooker: Add everything but criolla and guascas. Cook 6–8 hrs (low) or 3–4 hrs (high). Shred chicken. Add criolla, guascas for last hour.

Instant Pot: Sauté aromatics. Add chicken, water, firm potatoes. Cook high pressure 15 mins. Quick release. Add criolla, guascas, shredded chicken. Simmer on sauté 15–20 mins.

4. How to store and reheat?

Refrigerate in airtight container for up to 4 days.
Store garnishes separately.
Reheat gently. Add a splash of water or broth if too thick.

Not ideal for freezing—potatoes may become grainy.

5. Is Ajiaco gluten-free?

Yes.
No flour, no thickening agents—just potatoes and love.

A Soup That Tells a Story

There’s something intimate about a dish like Ajiaco.
It’s not just sustenance—it’s memory, identity, and warmth in a bowl.

From Bogotá to your table, it asks only for patience, care, and the willingness to share.
When your loved ones customize their bowls, when you hear that first sigh of contentment—you’ll know you’ve passed something beautiful along.

And just like that, your story becomes part of the tradition.

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Colombian Chicken and Potato Stew RECIPE

Ingredients

For the Stew

2 large chicken breasts, bone-in and skin-on (around 2 pounds or 900 grams)
Optional: 1 whole chicken carcass or a few chicken wings or backs for a more flavorful broth
12 cups (approximately 3 liters) of water
4 large scallions (use white and light green parts), tied together with kitchen twine
2 garlic cloves, crushed
2 ears of corn, each chopped into three segments
1 pound (450 grams) of papa criolla (small yellow potatoes), well washed
1.5 pounds (680 grams) of papa pastusa (starchy white potatoes such as Russets), peeled and diced medium
1.5 pounds (680 grams) of papa sabanera (waxy red or white potatoes), peeled and diced medium
Half a cup of dried guascas
2 teaspoons salt, or more to taste
Half a teaspoon of ground black pepper, or more to taste

For Serving

1 cup of Colombian crema de leche, or use Mexican crema, crème fraîche, or heavy cream
Half a cup of drained capers
2 ripe avocados, sliced after removing the pits
Steamed white rice, served on the side
Arepas (optional), served alongside

Instructions

Begin by preparing your base broth. In a large stockpot, combine the chicken breasts, the optional carcass or wings, the bundle of scallions, and the smashed garlic cloves. Pour in the water. Bring everything to a boil over high heat. Once boiling, lower the heat to a steady simmer. Skim off any foam that surfaces. Let the broth cook, partially covered, for 45 to 50 minutes until the chicken is fully tender and cooked through.

About 20 minutes into the simmering process, add the corn segments to the pot. This timing ensures they cook through while absorbing the flavor of the broth, without becoming overly soft.

Once the chicken is fully cooked, carefully take out the chicken and corn using tongs. Set them on a plate to cool slightly. Remove and discard the scallions and garlic. If you added any extra chicken parts for flavor, discard those as well.

Next, add the diced papa pastusa and papa sabanera to the broth. Let them simmer for 15 minutes. During this time, once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into small pieces using two forks or your hands.

After the diced potatoes have cooked for about 15 minutes, add the whole, unpeeled papa criolla. Return the shredded chicken to the pot as well. Stir in the dried guascas, salt, and black pepper.

Let the stew continue to simmer gently for another 45 to 60 minutes, uncovered. Stir occasionally and be sure to scrape the bottom to avoid sticking. As the stew cooks, the papa criolla will naturally break down, giving the broth a creamy, thick texture. The dish is ready when the papa pastusa is falling apart and the papa sabanera is soft but still holds its shape.

During the final five minutes of cooking, return the corn pieces to the pot to warm them back up. Taste the stew and adjust the salt and pepper as needed. The final flavor should be rich, deeply savory, and comforting.

Nutrition Information

• Serving Size: One standard portion
• Calories: Estimated between 550 and 650 per serving