Bogotá-Style Ajiaco with Guascas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting potato and chicken soup featuring Colombia's signature guascas herb, simmered to perfection with creamy potatoes and corn. This colombian-inspired soups ready in about 80 minutes pairs chicken thighs, medium potatoes, ears corn on the cob for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 4 Colombian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place chicken thighs in a large pot with 2 cups chicken stock, 1 sliced onion, and 2 minced garlic cloves. Bring to a gentle simmer over medium heat and cook for 25 minutes until chicken is tender.
  2. Step 2: Peel and dice potatoes into 1/2-inch cubes. Add to the pot along with corn kernels removed from 2 ears. Simmer uncovered for 15 minutes until potatoes are fork-tender.
  3. Step 3: Finely chop guascas leaves and stir into the pot. Add remaining 2 cups chicken stock, salt, and black pepper. Simmer for 10 minutes on low heat until flavors meld.
  4. Step 4: Stir in heavy cream and cook for 2 minutes until warmed through. Remove from heat and stir in 2 tbsp chopped cilantro. Serve immediately.

Frequently asked questions

How long does Bogotá-Style Ajiaco with Guascas take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bogotá-Style Ajiaco with Guascas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Bogotá-Style Ajiaco with Guascas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bogotá-Style Ajiaco with Guascas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bogotá-Style Ajiaco with Guascas?

Colombian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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