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Recipe Name: Ajiaco Del Restaurant Garcia Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

2 Tablespoon(s) Butter
1 Teaspoon(s) Cayenne pepper
1 Cup(s) Unsalted chicken stock
4 Ears Yellow Corn, shucked
Sliced into 1" wheels, Sliced into 1" wheels
3 Pound(s) Chicken Breasts, cut up
2 Teaspoon(s) Sweet paprika
1 Cup(s) Onions, finely diced
3 Cup(s) Milk
2 Yucca, peeled and diced
1 Lime, juiced
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, yucca, 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 yucca 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 as 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. From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 726
Calories From Fat: 193
Total Fat: 21.7g
Cholesterol: 319.1mg
Sodium: 340.6mg
Potassium: 1213.4mg
Carbohydrates: 14.5g
Fiber: 1.3g
Sugar: 11.3g
Protein: 112.2g

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