AMIGOFOODS

AMIGOFOODS

Ingredients:
4 boneless, skinless chicken breast halves (1 to 1¼ pounds total), quartered
1 medium yam or sweet potato (about ½ pound), peeled and cut into 8 pieces
1 medium onion, cut into chunks
2 cloves garlic, quartered
4 cups Basic Chicken Stock or low-sodium store-bought
6 green onions (scallions), white and light green parts, chopped
2 medium potatoes, peeled and thinly sliced (preferably yellow)
2 ears corn, each cut into 4 pieces
3 tablespoons capers, plus additional for serving
1 teaspoon dried guascas or dried basil
½ teaspoon ground coriander
1 cup fat-free yogurt

Directions:
GARNISHES
1 avocado, sliced
Crema Mexicana or sour cream
Capers
Chopped fresh cilantro
Cooked rice
Colombian Chicken and Potato Soup with Corn & Almojábanas (Colombian Cheese Rolls)
IN A HEAVY POT or Dutch oven, combine the chicken, yam or sweet potato, onion,
garlic, and stock. Bring to a boil over medium heat, reduce to a simmer, cover, and
cook until the chicken is cooked through, about 30 minutes.
Remove the chicken pieces, cut into 1" cubes, and set aside. Add the green onions,
potatoes, corn, capers, guascas or basil, and coriander to the pot.
Cover, bring the mixture to a simmer, and cook until the potatoes are tender, about 30
minutes. Return the chicken cubes to the pot and cook until heated through. Reduce the
heat to low and stir in the yogurt.
Scoop into deep soup bowls and top each serving with avocado, crema Mexicana or
sour cream, capers, cilantro, and a spoonful of rice.
Colombian Chicken and Potato Soup with Corn & Almojábanas
bread
ALMOJÁBANAS (COLOMBIAN CHEESE ROLLS)
WHEN I SPENT A FEW DAYS IN COLOMBIA SEVERAL YEARS AGO, I ENJOYED EATING AJIACO
AND THESE DELICIOUS CHEESE ROLLS. THEY ARE MADE WITH WHITE CORNMEAL AND A
SPECIAL CHEESE CALLED CUAJADA, NOT AN EASY INGREDIENT TO FIND IN U.S.
SUPERMARKETS. HOWEVER, A BLEND OF RICOTTA AND QUESO BLANCO, A FRESH MEXICAN
CHEESE AVAILABLE IN THE CHEESE SECTION OF MOST SUPERMARKETS, MAKES AN
EXCELLENT SUBSTITUTE.
Makes 8