Recipe for Colombian Food with Chicken and Potatoes

Authentic Recipe for Colombian Food with Chicken

The smell of earthy corn and simmering potatoes hit me the second I walked into my friend Elena's kitchen in Bogotá. It was a drizzly afternoon, the kind that makes you want to wrap yourself in a blanket, but the steam rising from her massive pot was even better.

She didn't use a bunch of fancy tools, just a heavy pot and time, letting the different types of potatoes do all the heavy lifting for the texture.

This recipe for Colombian food with chicken and potatoes is a comforting and flavorful one pot meal. We often call it Ajiaco, and while it looks like a simple soup, it's actually a masterclass in how starch behaves in boiling liquid.

You don't need to be a chef to nail this, but you do need to trust the process of letting one potato melt away while others stay firm and bite sized.

We've all had those chicken soups that feel a bit thin or watery, like they're missing a soul. That won't happen here. By the time you're done, you'll have a broth so rich it coats the back of your spoon, filled with tender chicken that practically falls apart.

It’s hearty, it’s reliable, and it’s exactly what you need when you want a dinner that feels like a hug.

Success Behind This Hearty Stew

• Starch Tiering: Using three different potatoes ensures that the Russets dissolve to create a thick base, while the Red Bliss rounds provide a firm, waxy bite.
• Bone In Extraction: Simmering the chicken on the bone releases collagen and marrow, which adds a silky mouthfeel that boneless meat simply cannot replicate.
• Aromatic Layering: The combination of whole scallions and dried Guascas creates a unique, grassy depth that defines the flavor profile of Colombian food with chicken and potatoes.
• Late Stage Thickening: The Papa Criolla acts as a natural emulsifier, breaking down rapidly in the final 30 minutes to bind the chicken stock into a cohesive gravy.

The Science of Potato Starch

Understanding how your ingredients interact is the key to a reliable meal every single time. When we make Colombian food with chicken and potatoes, we aren't just boiling vegetables; we are managing a starch to liquid ratio that changes as the heat increases.

The Russet potatoes in this recipe for Colombian food with chicken act as the primary thickener. Because they have a high starch content and low moisture, their cell walls burst easily when boiled, releasing starch granules that thicken the 9 cups of chicken stock into a velvety consistency. It's the same principle we use when making a Braised Mock Tenderloin recipe to get that rich, stick to your ribs gravy.

Choosing Ingredients for Your Soup

• 2 lbs bone in, skinless chicken: Breasts and thighs. Why this? Bones add gelatin for a velvety mouthfeel.
  • Substitute: 2 lbs boneless thighs (reduce simmer time by 10 mins).
• 2 lbs Russet potatoes: Peeled and diced small. Why this? They dissolve to thicken the soup base.
  • Substitute: Yukon Gold (will be less thick).
• 1 lb Red Bliss potatoes: Sliced into 1/2 inch rounds. Why this? They hold their shape for texture.
  • Substitute: Fingerling potatoes.
• 1 lb Papa Criolla: Frozen or fresh. Why this? Provides the signature yellow color and creaminess.
  • Substitute: Additional Yukon Golds diced very small.
• 3 ears fresh corn: Cut into 3 inch rounds. Why this? Adds sweetness and a crunch.
  • Substitute: 2 cups frozen corn kernels.
• 1 large white onion: Finely chopped.
  • Substitute: 2 large shallots.
• 3 cloves garlic: Minced.
  • Substitute: 1 tsp garlic powder.
• 2 scallions: Whole. Why this? Infuses a mild onion aroma without texture.
  • Substitute: Leek greens.
• 1/4 cup dried Guascas leaves: Essential Colombian herb.
  • Substitute: Dried oregano mixed with parsley (flavor will vary).
• 9 cups low sodium chicken stock.
  • Substitute: 9 cups water with 4 bouillon cubes.
• 1/2 cup heavy cream: For serving.
• 3 tbsp capers: Brined.
• 2 large Hass avocados: Sliced.
• 1/4 cup fresh cilantro: Chopped.

When you're shopping for this recipe for Colombian food with chicken, don't worry if you can't find fresh Papa Criollas. Most Latin grocery stores carry them in the freezer section. They are tiny, yellow, and incredibly creamy. If you're looking for a different flavor profile for another night, you might enjoy an Orange Marmalade Chicken recipe, but for today, we are sticking to these traditional earthy roots.

Simple Tools for Busy Cooks

You really don't need much for this. A large Dutch oven or a heavy bottomed stockpot (at least 7 or 8 quarts) is the main requirement. The heavy base helps distribute heat evenly so the potatoes at the bottom don't scorch while the chicken simmers.

You'll also want a sharp chef's knife for the potatoes and a pair of tongs to fish out the chicken bones later.

Having a reliable ladle is also a must. Since this soup gets quite thick, you want something that can reach the bottom of the pot to stir up those dissolved Russets. If you find the soup is sticking, it means your heat is a hair too high.

Cooking the Perfect Chicken Stew

1. Place the 2 lbs of bone in, skinless chicken, chopped onion, minced garlic, and the 2 whole scallions into your large pot.
2. Pour in the 9 cups of chicken stock, making sure the chicken is fully submerged. Note: Using cold stock allows the protein to heat up gradually, keeping it tender.
3. Bring the liquid to a boil, then immediately reduce the heat to a low simmer.
4. Add the 2 lbs of diced Russet potatoes and half of the Guascas leaves. Simmer for 30 minutes until the Russets begin to soften and break down.
5. Carefully remove the chicken pieces from the pot and set them on a plate to cool slightly.
6. Add the 1 lb of Red Bliss rounds, 1 lb of Papa Criollas, and the 3 inch corn rounds to the simmering broth.
7. While the vegetables cook, shred the chicken using two forks, discarding any bones.
8. Return the shredded meat with chicken and potatoes back into the pot and add the remaining Guascas.
9. Cook for another 30 minutes until the Papa Criollas have dissolved and the broth is thick and golden.
10. Remove the whole scallions and serve hot with cream, capers, avocado, and cilantro on the side.

Chef's Tip: If you want an even thicker soup, take a potato masher and give the pot 2 or 3 quick presses after the chicken is removed. This manually breaks down the Russets and speeds up the thickening process without adding flour or cornstarch.

Avoiding Common Stewing Mistakes

Fixing Your Thin Broth

If your soup looks more like water than a thick stew, the Russet potatoes haven't fully committed to the cause. This usually happens if the dice was too large or the simmer wasn't aggressive enough.

Another common hiccup when making Colombian food with chicken and potatoes is the corn. If you use frozen corn, add it in the last 10 minutes so it stays snappy. Fresh corn needs the full 30 minutes to release its "milk" into the broth, which contributes to that signature sweet meets savory flavor profile we love in with chicken and potatoes.

Common Mistakes Checklist: ✓ Peel the Russets completely; the skin prevents them from dissolving into the broth. ✓ Don't skip the bone in chicken; the marrow is the secret to a reliable, rich stock. ✓ Add the Guascas in two stages to ensure both a deep base and a fresh finish.

✓ Keep the lid slightly ajar during the final simmer to allow for slight reduction. ✓ Let the chicken cool for 5 minutes before shredding to keep the juices inside the meat.

Reliable Ways to Scale This

If you are cooking for a smaller crowd, you can easily halve this recipe. Use 1 lb of chicken and reduce the stock to 4.5 cups. You'll still want to use all three types of potatoes, just halve the weights.

Use a smaller pot, like a 4 quart saucepan, and reduce the cooking time in Phase 2 by about 10 minutes since the smaller volume will heat through faster.

For a big party, you can double the recipe for Colombian food with chicken, but be careful with the salt and spices. Only increase the Guascas and salt to 1.5 times the original amount, then taste and adjust. Large pots of soup hold heat much longer, so you might find the potatoes dissolve even faster.

Work in a 12 quart stockpot to ensure you have enough room for the 18 cups of stock.

If you're scaling for a family meal prep, keep the toppings separate. The avocado will brown and the cream will separate if stirred into the big pot before storing. It's much better to add those fresh to each individual bowl right before you eat.

Debunking Traditional Potato Soup Myths

Many people believe that Guascas is just a fancy garnish, but it's actually the chemical backbone of the flavor. Without it, the dish tastes like standard chicken and potato soup. The Guascas provides a specific astringency that balances the heavy starches.

Another myth is that using three types of potatoes is redundant. In Colombian food with chicken and potatoes, each tuber has a functional role: one for thickness, one for color, and one for texture. If you use only one type, you'll end up with either a thin soup with chunks or a thick paste with no bite.

Finally,, some think you need to brown the chicken first. In this specific recipe for Colombian, we actually want a "poached" texture for the chicken. Searing creates a tough outer crust that prevents the broth from penetrating the meat.

By simmering from raw, the chicken remains tender and absorbs the herbaceous notes of the Guascas and scallions.

Reliable Storage and Waste Tips

Storage: This stew is even better the next day. Keep it in an airtight container in the fridge for up to 4 days. As it sits, the starch will continue to thicken the liquid, so you might need to add a splash of water or stock when reheating.

Freezing: You can freeze this for up to 3 months. However, the Red Bliss potatoes might become slightly grainy upon thawing. To fix this, reheat slowly on the stove and stir frequently to re emulsify the starches.

Zero Waste: Don't toss those corn cobs! If you have extra time, boil the naked cobs in water for 20 minutes to create a "corn tea" that you can use instead of plain water for future rice or grain dishes.

Also, if you have leftover potato peels from the Russets, toss them in a little oil and salt and air fry them at 400°F (200°C) for 10 minutes for a crispy kitchen snack.

Serving Your Meal with Style

When you're ready to eat this Colombian food with chicken, presentation is everything. Don't just dump the toppings in. Serve the hot soup in deep bowls with the corn rounds prominently displayed.

Place the sliced avocado, capers, and cilantro in small decorative bowls in the center of the table so everyone can customize their own.

If you want X, do Y: If you want a creamier soup, stir the heavy cream directly into the pot before serving. If you want a brighter flavor, double the amount of capers and add a squeeze of lime. If you want a heartier meal, serve a side of white rice to stir into the broth.

Drizzle the heavy cream in a zig zag pattern over the top for a professional look. The contrast of the white cream against the golden yellow potato broth is stunning. This is a reliable, stick to your ribs meal that looks far more complicated than it actually is, making it a favorite for busy cooks who still want to impress the family.