AJIACO

Author:

Natalia Gill

Recipe type:Soup

Cuisine:Columbian

Serves:Serves 6-8

This Colombian chicken soup uses simple ingredients that are heightened with crème fraîche and capers for an unforgettable meal.

INGREDIENTS

• 2 chicken breasts (with bone and skin, preferably)
• 2 medium tomatoes, diced
• 1 large onion, diced
• 1 jalapeno, minced, seeds and stems removed if it's a spicy one (optional if you want a kick!)
• 6 cups chicken broth or stock
• 1.5 pounds of yukon gold or other starchy potatoes (4-6 medium), diced
• 2 tablespoons dried guascas (or substitute dried oregano)
• 3 ears of corn, cut into 2-inch segments
• 1 ear of corn, kernels
• 1 teaspoon unrefined salt (unless your broth is salty) plus more to taste
• 2 cups white rice, for serving or cauliflower rice
• Capers, avocado slices and crème fraîche (or alternatively, heavy cream or Mexican Crema), for serving

INSTRUCTIONS

1. In a large, heavy-bottom soup pot, heat a little olive oil (or your favorite cooking fat) over medium-high heat and sear the chicken, cooking a couple of minutes on both sides. Remove the chicken from the pan and set aside.
2. In the same pot, sauté the tomatoes and onions 5 minutes. Add the chicken back to the pot and add the broth. Bring to a simmer.
3. Once the soup has been simmering for about 15 minutes, add the potatoes, guascas, corn (ear segments and kernels) and salt.
4. Simmer til the chicken, potatoes and corn are done (about 20 additional minutes). Taste and adjust seasonings. You may need to add salt, as soups with potatoes often require a good amount.
5. Serve with capers and crème fraîche.