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.

　　

Ingredients

makes 4 servings

　　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

　　

Step 1

Combine the butter and oil in a large flameproof casserole or saucepan over medium-high heat. When the butter foam subsides, add the chicken and brown it, turning the pieces as they brown, 5 to 10 minutes. Stir in the onion and cook until softened, about 5 minutes.

　　

Step 2

Stir in the cumin and thyme, followed by the potatoes and a liberal sprinkling of salt and pepper; stir until the vegetables are coated with oil and spices. Add the chicken stock, bring the mixture to a boil, then turn the heat to low, cover partially, and let the stew cook for about 30 minutes.

　　

Step 3

Add the corn and cook just until tender, about 10 minutes. Use a wooden spoon to crush some of the potato pieces against the side of the casserole to thicken the soup.

　　

Step 4

Divide the cream and capers among 4 serving bowls. Ladle the soup over the cream and capers, top with avocado slices, and serve immediately.

　　

Ajiaco with Yucca

Step 5

Substitute 1 large yucca, peeled and cut into 1/2-inch cubes, for 2 of the potatoes.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.