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Ajiaco Botogano

A thick soup made with chicken, different varieties of potato, and sweet corn. It is seasoned with guasca leaves.The Colombian traditional, hearty and supremely tasty way to make chicken and vegetables soup.


3 lb chicken (chicken breasts on the bone or 1 whole chicken cut into parts)
6 q water
12 lb potato (half new red potatoes, one fourth russet potatoes, rest white potatoes, cut into chunks)
4 pce corn (cut into 3 pieces each)
4 T herbs (guasca leaves, beter fresh)
3 carrot (optional, peeled and cut)
1 onion (optional, medium sized, finely chopped)
3 clv garlic (optional, peeled and grated)
  seasoning (salt and pepper to taste)


In a stock pot, place the chicken with half the guasca leaves and the water, bring to boil and cook until meat is tender, about 45-60 minutes.

Remove the meat from the pot, cover it with foil and keep it warm to one side.

Add onion and garlic, if using, corn, and the potatoes to the same pot, and simmer on low heat, covered, until the potatoes are very tender and breaking up, 1-2 hours.

When the chicken has cooled down enough to handle, remove skin and bones. Cut the meat and add it to the pot while the soup is cooking.

When the potatoes are done, add the rest of the guasca leaves and cook for 5-6 minutes more. Check the seasoning, adding salt and pepper to taste. Serve warm.

Total time
1 hour, 10 minutes
Cooking time
Preparation time
Nutrition524 calories per serving
12 servings


Serve in deep bowls, making sure each one gest some chicken and a piece of corn.

Ajiaco is usually served with fresh coriander leaves and some garnishes, including cream, capers, sliced avocado and cooked rice.


Colombian cuisine

soups, simmer
chicken, vegetables
Colombian food recipes
Food in the America