Ajiaco Bogotano

Ajiaco Bogotano Recipe: A Delicious Colombian Dish

Region / culture: Colombia | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Ajiaco Bogotano is a traditional Colombian soup that is rich, hearty, and full of flavor. This dish is a staple in the capital city of Bogotá and is beloved throughout Colombia. It is made with a variety of potatoes, chicken, corn, and a mix of herbs and spices, making it a comforting and satisfying meal. This recipe also includes unique garnishes such as egg salad and a hot pepper sauce, adding layers of texture and flavor to the soup.

History

The history of Ajiaco Bogotano dates back to pre-Columbian times, with its origins deeply rooted in the indigenous cultures of the Andean region of Colombia. The dish has evolved over the centuries, incorporating ingredients brought by the Spanish during the colonial period, such as chicken and dairy products. Today, Ajiaco is a symbol of Colombian identity and tradition, especially in Bogotá, where it is often enjoyed during the cold Andean weather.

Ingredients

1 onion, finely chopped
2 tbsp sunflower oil
1 garlic clove, crushed
0.5 tbsp dried thyme
4 boneless chicken breasts, or 8 boneless chicken thighs
1 liter milk
1 liter water
450 g red-skinned potatoes (such as Desirée), diced
450 g white potatoes (such as King Edwards or Cara), diced
500 g small new potatoes, scrubbed and thickly sliced
4 sweetcorn ears, husks and silky threads removed, cut into 5 cm lengths
2 tbsp roughly chopped coriander
2 tbsp chopped parsley
salt and freshly ground black pepper

Egg salad

1 egg, hard-boiled and finely chopped
1 tbsp chopped parsley
1 tbsp chopped coriander
2 tbsp double cream or soured cream
salt and freshly ground black pepper

Hot pepper sauce

1 tbsp chopped coriander
1 tbsp chopped parsley
1 spring onion, chopped
1 fresh red or green chile, deseeded and finely chopped
2 tbsp white wine vinegar
1 tbsp olive oil
salt
sugar

How to prepare

In a large saucepan, gently fry the onion in oil until tender, without browning.
Add the garlic and thyme, and fry gently for about 1 more minute.
Increase the heat and add the chicken pieces. Fry until lightly browned.
Add the milk, water, all three types of potato, salt, and pepper.
Bring to a boil, then reduce the heat and simmer, covered, for about 40 minutes.
Using a perforated spoon, remove the chicken pieces and shred them into small pieces once they are cool enough to handle.
Stir the soup with a wooden spoon to help the potatoes break down and thicken the soup.
Add the sweetcorn and continue cooking over medium heat for another 10 minutes, stirring occasionally, until the sweetcorn is tender.
Add the herbs and shredded chicken, and cook for a final minute or two.
While the soup is cooking, prepare all the garnishes.
To make the egg salad, mix all the ingredients and spoon into a small bowl.
To make the hot pepper sauce, mix the ingredients, adding salt and sugar to taste, and place in another small bowl.
Put the capers and cream in separate bowls.
Ladle the soup into deep bowls and encourage everyone to help themselves to the various garnishes.

Variations

1. Vegetarian Ajiaco: Replace the chicken with a mix of beans for protein.
2. Spicy Ajiaco: Add more chile to the hot pepper sauce for an extra kick.
3. Dairy-free Ajiaco: Use coconut milk instead of dairy milk and omit the cream garnish.

Cooking Tips & Tricks

1. Use a mix of different types of potatoes to achieve the perfect texture for the soup. The combination of red-skinned, white, and new potatoes ensures a creamy yet chunky consistency.

2. Gently fry the onions and garlic to avoid browning; this keeps the flavors fresh and prevents bitterness.

3. Shred the chicken finely to ensure it distributes evenly throughout the soup.

4. Stir the soup occasionally while it simmers to help the potatoes break down and thicken the broth.

5. Add the herbs towards the end of cooking to preserve their vibrant color and flavor.

Serving Suggestions

Serve Ajiaco Bogotano hot, accompanied by the egg salad, hot pepper sauce, capers, and cream as garnishes. Offer slices of avocado and white rice on the side for a complete and traditional Colombian meal.

Cooking Techniques

The key cooking technique for Ajiaco Bogotano is simmering. This slow cooking process allows the flavors to meld together and the potatoes to soften, thickening the soup naturally.

Ingredient Substitutions

1. If Desirée or King Edwards potatoes are not available, any red or white potatoes can be used.

2. Chicken breasts can be substituted for thighs, although thighs are preferred for their flavor and tenderness.

3. Fresh herbs are ideal, but dried herbs can be used in a pinch.

Make Ahead Tips

Ajiaco Bogotano can be made ahead and refrigerated for up to 3 days. The flavors often deepen over time, making leftovers even more delicious. Reheat gently on the stove before serving.

Presentation Ideas

Serve Ajiaco in deep bowls, garnished with a dollop of cream, a sprinkle of capers, and the egg salad and hot pepper sauce on the side. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Pair Ajiaco Bogotano with a crisp, dry white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir. For non-alcoholic options, a sparkling water with lime complements the flavors of the soup.

Storage and Reheating Instructions

Store leftover Ajiaco in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup over medium heat, stirring occasionally, until heated through. Add a little water or milk if the soup has thickened too much upon storage.

Nutrition Information

Calories per serving

A serving of Ajiaco Bogotano is relatively high in calories, primarily due to the potatoes, chicken, and cream. However, it is a balanced meal that provides energy, protein, and essential nutrients. A typical serving may contain approximately 500-600 calories.

Carbohydrates

This Ajiaco Bogotano recipe is rich in carbohydrates, primarily from the variety of potatoes used. Potatoes are a good source of energy, fiber, and vitamins. The total carbohydrate content will vary depending on the types and amounts of potatoes used but expect a serving to provide a substantial portion of your daily carbohydrate needs.

Fats

The fats in this recipe come from the sunflower oil used for frying, the olive oil in the hot pepper sauce, and the cream used as a garnish. These ingredients contribute to the dish's overall fat content, which is moderate and includes a mix of unsaturated (healthy) fats.

Proteins

The primary source of protein in Ajiaco Bogotano is the chicken thighs. Chicken is an excellent source of lean protein, essential for muscle growth and repair. The milk and cream also add a small amount of protein to the dish.

Vitamins and minerals

Ajiaco Bogotano is rich in vitamins and minerals, thanks to its diverse ingredients. Potatoes are a good source of vitamin C, vitamin B6, and potassium. The herbs add vitamins A and C, while the milk provides calcium and vitamin D. Corn contributes to the intake of B vitamins and magnesium.

Alergens

This recipe contains potential allergens, including dairy (milk, cream) and may not be suitable for individuals with lactose intolerance or dairy allergies. It is also important to note for those with allergies to specific herbs or vegetables.

Summary

Ajiaco Bogotano is a nutritious and balanced meal, providing carbohydrates, proteins, and healthy fats, along with a variety of vitamins and minerals. It is a high-calorie dish that serves as a comforting and satisfying meal, perfect for cold weather.

Summary

Ajiaco Bogotano is a traditional Colombian soup that offers a comforting and hearty meal, perfect for cold days. This recipe is rich in flavors, textures, and nutrients, making it a satisfying dish that represents Colombian culinary traditions. With its combination of potatoes, chicken, corn, and unique garnishes, Ajiaco is a beloved classic that can be enjoyed in various ways, thanks to its versatility in ingredients and garnishes.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Ajiaco Bogotano. It was many years ago, during a trip to Colombia to visit some old friends. We were invited to dinner at their home, and I was amazed by the delicious aroma that filled the air as we walked through the door.

As we sat down at the table, I couldn't help but admire the steaming bowl of soup that was placed in front of me. It was a hearty stew, filled with chunks of chicken, corn, potatoes, and topped with a dollop of sour cream. My taste buds danced with delight as I took my first spoonful, savoring the rich flavors and comforting warmth of the dish.

I knew right then and there that I had to learn how to make this incredible soup. I begged my friend for the recipe, but she simply smiled and told me that it was a family secret, passed down from generation to generation. I was determined to crack the code and recreate this dish in my own kitchen.

Upon returning home, I set out on a mission to uncover the secrets of Ajiaco Bogotano. I scoured cookbooks, searched the internet, and even reached out to my Colombian friends for any hints or tips they could provide. After weeks of trial and error, I finally stumbled upon an old, weathered cookbook that contained a recipe for the soup.

I eagerly gathered all the ingredients, from the tender chicken to the starchy potatoes, and set to work in my kitchen. As the soup simmered on the stove, the familiar aroma of the dish filled the air, transporting me back to that memorable dinner in Colombia.

After hours of careful preparation, the soup was finally ready. I ladled it into bowls, topped it with a generous dollop of sour cream, and served it to my family with a sense of pride. Their eyes lit up with delight as they took their first spoonful, and I knew that I had successfully captured the essence of Ajiaco Bogotano.

Over the years, I continued to perfect the recipe, tweaking it here and there to suit my family's tastes. I added extra corn for sweetness, a touch of garlic for depth, and a sprinkle of fresh cilantro for brightness. Each time I made the soup, it brought back fond memories of that magical evening in Colombia.

As I shared the recipe with friends and family, they too fell in love with the comforting flavors of Ajiaco Bogotano. They marveled at how a simple bowl of soup could bring people together, evoking memories of far-off lands and cherished moments.

And so, the recipe for Ajiaco Bogotano became a staple in my kitchen, a reminder of the power of food to connect us to our past and create new memories for the future. I am grateful for the journey that led me to discover this incredible dish, and I look forward to passing it down to future generations, so that they too can experience the magic of Ajiaco Bogotano.