A Colombian chicken dish built on whole ingredients.

Servings: 4
Active time: 45 min
Total time: 1 h 30 min

Organic sourcing

Potatoes should be sourced organically as they are on the Dirty Dozen list due to high pesticide residue. Sweet corn can also benefit from organic sourcing as a precaution.

Ingredients

• 500 g chicken breast, bone-in
• 8 cups water
• 3 medium potatoes, peeled and sliced
• 300 g creamy yellow potatoes, peeled and chopped
• 300 g russet potatoes, peeled and chopped
• 2 ears of corn, cut into pieces
• 3 tbsp guascas
• 1 cup heavy cream
• 4 tbsp capers
• to taste salt
• to taste black pepper

Method

1. Place the chicken breast and water in a large pot. Bring to a boil, then reduce heat to simmer until cooked through, about 30 minutes.
2. Remove the chicken from the pot and set aside to cool. Keep the broth simmering in the pot.
3. Add the sliced and chopped potatoes to the broth. Cook until the potatoes start to break down, roughly 20 minutes.
4. While the potatoes cook, shred the chicken into bite-sized pieces.
5. Once the potatoes have thickened the broth, add the corn pieces, shredded chicken, guascas, salt, and pepper.
6. Simmer the soup for another 10-15 minutes until the corn is tender and flavours are well incorporated.
7. To serve, ladle the soup into bowls and top with a spoonful of heavy cream and capers to taste.

Notes

• Guascas can be found in Latin markets or online.
• Ajiaco is traditionally served with avocado and capers on the side.
• Russet potatoes help thicken the soup, while creamy yellow potatoes add a rich texture.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Colombian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.