Ajiaco llanero is the eastern-plains version of chicken soup, made by the llaneros (Colombian and Venezuelan cowboys) of the Orinoco plains. Unlike the more famous Bogotá ajiaco (which uses three types of potato and guascas herb), the llanero version uses rice instead of potato, reflecting the grain-growing tradition of the plains, and is lighter and less elaborate. Free-range chicken is simmered with onion, garlic, tomato, coriander and cumin, rice and yam are added, and the soup is cooked until the rice has thickened the broth. Eaten at midday after a morning of cattle work, it is sustaining, simple and deeply flavoured.
A light but deeply savoury chicken broth thickened by rice, the chicken tender, the yam soft, the coriander fresh on top. Simpler and earthier than the Bogotá version, the taste of the open plains.
The technique is a long simmer where rice thickens the broth. Chicken pieces are simmered in water with sofrito (onion, garlic, tomato, coriander stems) and cumin for 30 minutes. Rice (about 100g, rinsed) and diced yam are added, and the soup is simmered another 25 minutes until the rice is fully cooked and has released its starch, naturally thickening the broth. No cream or egg is added. The dish is finished with chopped coriander. The free-range chicken (gallina criolla) gives a deeper flavour than commercial chicken.
Variations
Some add plantain for sweetness. A version with capybara is a regional specialty.
On the Palate
Where Ajiaco Llanero sits in the Colombian flavor cloud
Ingredients
Serves 8How it's made
4 steps · 20 min
- 18 min
Simmer 1.5kg chicken pieces in 2 litres water with sofrito (1 diced onion, 4 garlic, 1 tomato, coriander stems) and 1 tsp cumin for 30 minutes.
- 28 min
Add 100g rinsed rice and 1 diced yam; simmer 25 more minutes.
Watch outSimmer until the rice fully breaks down and releases its starch to thicken the soup — pull it too soon and the broth stays thin and watery.
- 34 min
Season with salt; finish with chopped coriander.
- 43 min
Serve hot in deep bowls.
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