How To make Ajiaco
Ingredients
2
tablespoons
butter
1
teaspoon
cayenne pepper
1
cup
chicken stock, unsalted
4
ears
yellow corn, shucked, sliced into 1-inch thick wheels
3
pounds
chicken, cut into bite size pieces
2
teaspoons
sweet paprika
1
cup
onions finely diced
3
cups
milk
2
tablespoons
yucca, peeled and cut into 1 inch thick dice
1
each
lime, juice of
Directions:
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. Ajico del Restaurant Garcia
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.
This dish received rave reviews at the 1991 Blind Pass Marina Xmas Party.
How To make Ajiaco's Videos
Colombian Ajiaco Soup Recipe
Ajiaco is the second installment of our Latin Soups and Stews series. Ajiaco is Colombia's version of chicken soup, and it is sublime! The Andes mountains are the top provider of potatoes, so it's only natural that they find themselves in the surrounding cuisine. This chicken potato soup is like nothing I've ever tasted. The two stars of this dish are the native papa criolla (yellow potato) and guascas (an herb of the daisy family). I offer substitutions for these products, as well as product links below. The potato lends to the soups thick consistency, while the herb provides an aroma that you don't know how to put into words, but you're glad it's there. Another component is the chicken stock I made from scratch. Now, I know what you're thinking, I don't have time to make homemade stock! Check out the video for a quicker and more efficient way- credit @kenjilopezalt. This soup has joined the list of my all-time favorite soups!
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◼️ P.A.N White and Yellow Cornmeal Bundle:
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◼️ El Jibarito Gandules (Pigeon Peas) 6-pack:
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Recipe Credit: @kenjilopezalt
@instantpot
Chapters
0:00 Intro
0:25 What is Ajiaco?
1:14 Making Homemade Chicken Stock
3:00 Let's Talk Potatoes
4:23 Making the Ajiaco
6:00 Soup Garnishments
Receta rápida del Ajiaco Colombiano
AJIACO - COLOMBIAN CHICKEN POTATO SOUP
AJIACO IS A TRADITIONAL SOUP FROM COLOMBIA, TYPICAL SERVED IN BOGOTA D.C.
IT IS MADE WITH CHICKEN, 3 DIFFERENT KIND OF POTATOES AND SPECIAL HERBS CALLED GUASCAS, WHICH GIVES THE SOU THE AUTHENTIC FLAVOUR.
Ajiaco recipe step by step
Colombia is very proud of its national dish and is very right. This comfort potato, corn and chicken soup/stew talks latin like no other and in this video you can find the tricks to make it work abroad. Very simple, yet super delicious, get your pot ready because Ajiaco will make your day cosier.
Ajiaco de pollo / Cuban chicken Ajiaco/
How to make Cuban chicken Ajiaco. Stewed chicken with sofrito, corn, green plantains, calabaza, malanga, yautia, boniato, tomato sauce, onion, peppers, garlic,