Ajiaco Recipe



  1. 2 Tbsp. butter
  2. 1 c. onions finely diced
  3. 5 x cloves garlic chopped
  4. 1 1/2 tsp sweet paprika
  5. 1 tsp cayenne pepper
  6. 3 c. lowfat milk
  7. 1 c. unsalted chicken stock
  8. 2 lrg yuca peeled and diced
  9. 4 x ears yellow corn sliced 1" thick one lime juice of
  10. 3 lb chicken in bite size pcs


  1. Heat the butter in a 6 quart.
  2. pot over medium heat.
  3. Cook chicken pcs in the butter till no longer pink.
  4. Remove chicken with slotted spoon and place in in a bowl.
  5. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, till onion is translucent/soft and colored with the paprika.
  6. Add in stock, lowfat milk, yuca, corn, and chicken to the pot.
  7. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or possibly till yuca is tender.
  8. Remove from heat and stir in lime juice.
  9. Serve with Cuban or possibly French bread which has been sliced and broiled till golden brown.
  10. As an alternative, frzn corn on the cob will work, as well fresh frzn kernels.
  11. The fresh corn cob seems to impart a nice flavor to this dish.
  12. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims.