Ajiaco Bogotano

Build the Broth

1. Place whole chicken breasts, quartered white onion, garlic cloves, salt, and water in a large pot.
2. Bring to a boil, then simmer 25 minutes. Remove chicken, shred it, and reserve the broth.

Add the Potatoes

1. To the broth, add papa pastusa (peeled, quartered) and Colombian corn (cut into rounds).
2. Simmer 20 minutes. Add papa sabanera (peeled, sliced); simmer 10 more minutes.
3. Add papa criolla (peeled); simmer 15 minutes — it will break down and thicken the soup.

Season

1. Add dried guasca, crumbled between your fingers, directly into the soup.
2. Return the shredded chicken to the pot.
3. Simmer 10 minutes more. Adjust salt.

Serve

1. Ladle into bowls. Serve with crema de leche, capers, and sliced avocado on the side.
2. Garnish with fresh cilantro.