Ajiaco Del Restaurant Garcia

40 minutes Prep: 20 minutes Cook: 20 minutes

749 calories per serving view nutrition facts

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2	tablespoons	butter
1	teaspoon	cayenne pepper
1	cup	chicken broth	unsalted
4	ears	yellow corn	shucked, sliced into 1 inch wheels
3	pounds	chicken breasts	cut up
2	teaspoons	paprika	sweet
1	cup	onions	finely diced
3	cups	milk
2	large	yucca root	peeled, diced
1	each	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.

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Serving Size 649g

Amount per Serving

Calories 749 27% of calories from fat