Chicken breast adds plenty of protein but not much fat to this version of ajiaco, a cilantro-scented chicken soup that's virtually
Colombia's national dish. Stirring in fiber-rich brown rice turns the soup into a satisfying one-dish meal.
Melissa Rubel cleverly uses chicken sausage here: removing the casings, shaping the meat into balls, browning them and simmering
them in chicken broth. If you have leftover cooked rice on hand, feel free to substitute it for the orzo.
This sensational seafood-packed gumbo is terrific in its simplicity, with a foolproof roux (the mix of fat and flour that
is the basis for all gumbos) that requires just 15 minutes of stirring instead of the usual hour.