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Recipe Name: Ajiaco Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Tablespoon(s) Butter
1 Cup(s) Onions finely diced
5 Cloves garlic, minced
1 1/2 Teaspoon(s) Sweet paprika
1 Teaspoon(s) Cayenne pepper
3 Cup(s) Milk
1 Cup(s) Unsalted chicken stock
2 Yuca, peeled and diced
4 Ears yellow corn, sliced 1"
Juice of one lime
3 Pound(s) Chicken, in bite size pieces
This recipe is for a Cuban stew/soup that I used to enjoy con mucho
gusto. This version of Ajiaco was prepared by Senora Garcia in her
little store front restaurant on Collins Ave. in Miami Beach. Although
this is not her exact recipe, it's the closest I could get to it.
Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces
in the butter until no longer pink. Remove chicken with slotted spoon
and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot
and cook while stirring, until onion is translucent and colored with
the paprika. Add stock, milk, yuca, corn, and chicken to the pot.
Bring almost to a boil then reduce heat, cover and simmer, stirring
every now and then, for about 1 hour, or until yuca is tender. Remove
from heat and stir in lime juice. Serve with Cuban or French bread
that has been sliced and broiled until golden. As an alternative,
frozen corn on the cob will work, as well fresh frozen kernels. The
fresh corn cob seems to impart a nice flavor to this dish. If you're
wondering what to do with the wheels of corn, just pick 'em up with
your fingers and nibble 'round the rims. This dish received rave
reviews at the 1991 Blind Pass Marina Xmas Party. Posted to
recipelu-digest by RecipeLu <> on Feb 03, 1998

Nutrition (calculated from recipe ingredients)
Calories: 130
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 19.9mg
Sodium: 61.3mg
Potassium: 247.5mg
Carbohydrates: 13.7g
Fiber: <1g
Sugar: 7.5g
Protein: 5g

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