Name: Ajiaco Colombiano (Colombian Chicken Soup)
Total time: 60 min
Ingredients: 2/3 cup short-grain brown rice; 1 1/3 cups water; Salt; 1 whole skinless chicken breast, on the bone (about 1 1/2 pounds); 1/2 cup thinly sliced scallions (about 3); 2 garlic cloves, smashed; 2 shucked ears of corn, each cut into 6 rounds; 1/2 teaspoon ground cumin; 1/2 cup plus 2 tablespoons chopped cilantro; 8 cups low-sodium chicken broth; Freshly ground pepper; 1/2 pound white potatoes, peeled and cut into 3/4-inch cubes; 1/2 pound thick asparagus, cut into 1-inch lengths; 1 Hass avocado, diced; 1/4 cup plus 2 tablespoons fat-free yogurt; 1 tablespoon drained small capers

Frequently asked questions

What do you eat with ajiaco?

Colombian ajiaco is typically served with sliced avocado, capers, and cream. Some recipes call for heavy cream, others for sour cream. Here, we opt for fat-free yogurt, which provides tang without being overly rich. At restaurants in Bogotá, the soup is often accompanied by white rice; we especially like the chewy texture and satisfying heft of short-grain brown rice.

What kind of potatoes are in ajiaco?

More than 800 varieties of potatoes are grown in Colombia! In Bogotá, ajiaco is made with three types: papas criollas, which are small yellow potatoes with thin skin and creamy flesh; purple-skinned sabaneros; and large, starchy white potatoes called pastusas. Papas criollas can often be found in the freezer section at Latin grocery stores, but Yukon Golds or fingerling potatoes are a fine substitute. If you're using just one kind of potato for this recipe, opt for russets, which help thicken the soup as they fall apart.

Notes from the Food & Wine Test Kitchen

For ease of preparation, our Ajiaco Colombiano recipe calls for just white potatoes, but feel free to include yellow and red if you'd like. We've also left out guascas, since it can be quite difficult to source, especially fresh. If you have some available to you, by all means, add it. A couple tablespoons of dried guascas is a good place to start.

The cooked brown rice and the soup without the garnishes can be refrigerated separately overnight.

Ingredients

2/3 cup short-grain brown rice
1 1/3 cups water
Kosher salt
1 whole skinless chicken breast, on the bone (about 1 1/2 pounds)
1/2 cup thinly sliced scallions (about 3)
2 garlic cloves, smashed
2 ears of corn, shucked, each cut into 6 rounds
1/2 teaspoon ground cumin
1/2 cup plus 2 tablespoons chopped cilantro, divided
8 cups low-sodium chicken broth
Freshly ground black pepper
1/2 pound white potatoes, peeled and cut into 3/4-inch cubes
1/2 pound thick asparagus, cut into 1-inch lengths
1 Hass avocado, diced, for garnish
1/4 cup plus 2 tablespoons fat-free yogurt, for garnish
1 tablespoon drained small capers, for garnish

Directions

In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover, and simmer until the rice is tender, 35 to 45 minutes. Remove from the heat and let stand for 10 minutes, then season with salt and fluff with a fork.
Meanwhile, in a large saucepan, combine the chicken, scallions, garlic, corn, cumin, and 1/2 cup of the cilantro with the chicken broth. Season with salt and pepper and bring to a boil. Simmer the broth over moderately high heat until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate and let cool slightly. Pull the meat off the bones and shred.
Strain the broth and return it to the saucepan. Return the corn to the broth and discard the remaining solids. Bring the broth to a boil. Add the potatoes and simmer over moderately high heat until nearly tender, about 8 minutes. Add the asparagus and simmer until the potatoes and asparagus are tender, about 5 minutes longer. Return the shredded chicken to the pot and season the soup with salt and pepper.
Ladle the soup into bowls and garnish with the avocado, yogurt, capers, brown rice, and remaining 2 tablespoons of cilantro.

Originally appeared: May 2009