Creamy Ajiaco with Rice and Avocado

Name: Creamy Ajiaco with Rice and Avocado
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 servings
Cuisine: Colombian
Ingredients: 0.5 cup white rice (uncooked); 0.5 pound chicken breast (boneless, skinless); 3 cup chicken broth; 1 yellow potato (small, peeled and diced); 1 red potato (small, peeled and diced); 1 Russet potato (small, peeled and diced); 0.5 cup corn kernels (frozen or canned); 0.25 teaspoon salt; 0.125 teaspoon black pepper; 0.5 ripe avocado (sliced); 1 tablespoon capers (drained); 1 tablespoon heavy cream; 1 bunch fresh cilantro (sprig, for garnish)

A simplified, comforting version of Colombia's classic chicken and potato soup, made rich with various potatoes, corn, and served with white rice and avocado.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 1
Cuisine: Colombian
Difficulty: Easy
Cost: $8.58/serving

Dietary

Nut-Free
High-Protein
High-Fiber

Ingredients

0.5 cup white rice (uncooked)
0.5 pound chicken breast (boneless, skinless)
3 cup chicken broth
1 yellow potato (small, peeled and diced)
1 red potato (small, peeled and diced)
1 Russet potato (small, peeled and diced)
0.5 cup corn kernels (frozen or canned)
0.25 teaspoon salt
0.125 teaspoon black pepper
0.5 ripe avocado (sliced)
1 tablespoon capers (drained)
1 tablespoon heavy cream
1 bunch fresh cilantro (sprig, for garnish)

Instructions

First, cook the rice. Combine 1/2 cup white rice with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork. Keep warm.
While the rice cooks, place 1/2 pound chicken breast and 3 cups chicken broth in a medium saucepan. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes, or until chicken is cooked through.
Remove chicken from the broth, shred it using two forks, and set aside. Keep the broth in the saucepan.
Add the diced 1 small yellow potato, 1 small red potato, and 1 small Russet potato to the chicken broth. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are very tender and some have started to break down, thickening the soup. Mash a few potato pieces against the side of the pot with a spoon to further thicken.
Stir in 1/2 cup corn kernels and the shredded chicken. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Simmer for 5 minutes more, just to heat through.
Ladle the hot ajiaco into a bowl. Serve with a side of cooked white rice, 0.5 ripe avocado slices, 1 tablespoon capers, 1 tablespoon heavy cream, and a sprig of fresh cilantro for garnish.

Notes

For a thicker soup, mash more of the potatoes against the side of the pot. The traditional Ajiaco often includes guascas (Colombian herb), but for simplicity and ingredient availability, it's omitted here.

Nutrition (per serving)

Calories: 780
Protein: 46.5 g
Carbohydrates: 88 g
Fat: 30.5 g
Fiber: 12.5 g
Sodium: 890 mg
Saturated Fat: 8.5 g
Sugar: 7.5 g
Cholesterol: 125 mg