Try this Ajiaco Del Restaurant Garcia recipe, or contribute your own.
Suggest a better descriptionMelt 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 youre wondering what to do with the wheels of corn, just pick em up with your fingers and nibble round the rims.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 100 | ||
Calories from Fat: 68 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 20.7mg | 6 % | |
Sodium 145.9mg | 5 % | |
Potassium 167mg | 4 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.6g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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