COLOMBIAN CHICKEN SOUP

COLOMBIAN CHICKEN SOUP image

Yield 6 servings

Number Of Ingredients 16

2/3 cup brown rice
1 1/3 cups water
salt
2 skinless, chicken breasts on the bone (about 1 1/2 lbs)
1/2 cup sliced green onions
2 garlic cloves, smashed
2 shucked ears of corn, each cut into 6 rounds
1/2 t cumin
1/2 cup plus 2 T chopped cilantro
8 cups chicken broth
pepper
1/2 lb white potatoes, peeled & cut into 3/4" cubes
1/2 lb thick asparagus, cut into 1" lengths
1 ripe avocado, diced
1/4 cup plus 2 T plain yogurt
1 T drained capers

Steps:

1. In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover & simmer until rice is tender - approx 35 ins. Remove from heat & let stand 10 mins, then season with salt & fluff. 2. Meanwhile, in a large pot combine the chicken, scallions, garlic, corn, cumin & 1/2 cup of cilantro with the broth. Season with salt & pepper & bring to a boil. simmer the broth over med-high heat until the chicken is cooked - approx 12 mins. Transfer the chicken to a plate & let cool. Pull meat off bones & shred. 3. Strain the broth. Return the corn & broth to pot, discard others. Bring to boil. Add the potatoes & simmer until nearly tender - approx 8 mins. Add the asparagus & simmer another 5 mins. Return the shredded chicken & season with salt & pepper. 4. Ladle into bowls & garnish with avocado, yogurt, capers, brown rice & cilantro. Make ahead - The cooked brown rice & soup (without garnishes) can be refrigerated separately overnight.