1. Peel and cut all three types of potatoes into medium-sized cubes. Separate each kind.
2. In a large pot add water, milk, cilantro, garlic, salt, pepper and onions.
3. Add chicken breast to the pot and simmer over medium-low heat for about 20 minutes or until chicken is fully cooked and tender.
4. Remove chicken and pull apart or cut into medium-sized pieces. Set aside.
5. Strain and leave only the clear broth in the pot.
6. Add the Paramuna and Sabanera potatoes to the broth. When potatoes are tender, add the corn pieces and Guasca leaves and boil at low heat until corn is tender.
7. Add the Criolla potatoes and simmer until these are slightly tender- be careful not to let these dissolve.
8. Finally, add the chicken meat that had been pulled apart or cut into pieces and bring to a final boil. Taste and add salt or pepper to taste.
9. Serve Ajiaco in bowls and place remaining ingredients (sliced avocado, table cream and capers) in separate serving dishes. Allow each guest to garnish their Ajiaco with these ingredients to their individual taste.

This recipe is also available on our Hispanic site, Ajico Bogotano.

Ajiaco Bogotano

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Ajiaco Bogotano
By Jim | May 25, 2009, 7:33 am | Orlando, FL

Pretty good recipe. It would be better if some substitute potatoes were listed that can be found in the US or other countries.

Guascas are not cilantro. You can find dried guascas in many stores in parts of the US where Colombians live in numbers, NY, NJ, Miami, Orlando, Chicago etc.
Guascas also grows wild in much of the US, look for an invasive weed called Gallant Soldier - Galinsoga parviflora.

Ajiaco Bogotano
By Luke Hampton | December 30, 2008, 6:00 pm | Fayetville, AR

Just for those who believe that Guascas is Cilantro, please do not even consider that option. A guasca leave is a very particular leave only found in certain regions of the Andes and cilantro is a herb found just about everywhere.
Thanks.
Luke

Ajiaco Bogotano
By Chicken man | November 11, 2008, 2:54 pm | AZ

Guasca is cilantro

Ajiaco Bogotano
By Peter Piralla | April 9, 2007, 2:21 pm | Houston, TX

I suggest no to add cilantro because it will tend to mask the guasca's particular flavor, which is the real ajiaco component.
Your recipe otherwise is flawless.