Ajiaco

Name: Ajiaco
Yield: makes 4 servings
Ingredients: 3 tablespoons butter; 1 tablespoon neutral oil, like corn or grapeseed; 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces; 1 medium onion, chopped; 1 teaspoon ground cumin; 2 teaspoons fresh thyme leaves or 1 teaspoon dried; 4 medium potatoes, peeled and cut into 1/2-inch cubes; Salt and black pepper to taste; 5 cups chicken stock, preferably homemade (page 160); 2 ears yellow corn, shucked and cut crosswise into 2-inch pieces; 1 cup heavy cream; 2 tablespoons drained capers; 1 ripe avocado, peeled, pitted, and sliced

December 14, 2011

This popular soup—a fun dish for a casual meal since the corn is left on the cob—is traditionally seasoned with the fragrant local herb guascas. Unfortunately, I’ve only rarely seen guascas in the States, so I use a combination of cumin and thyme, which approximates the real thing. Fortunately, you can often find yucca, also known as cassava, at most major supermarkets. This root vegetable, native to South America and largely grown in Africa and the Caribbean, has a subtle sweetness, not unlike yams. If you can find it, try the variation. Serve with arepas (page 575) or crusty bread.

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