Ajiaco Recipe – Eats Now

Name: Ajiaco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 teaspoon cayenne pepper; 1 cup chicken broth unsalted; 4 ears corn shucked, sliced into 1-inch thick wheels; 3 pounds chicken cut into bite size pieces; 2 teaspoons paprika prefer sweet hungarian; 1 cup onions finely diced; 3 cups milk; 2 tablespoons yucca root peeled and cut into 1 inch thick dice; 1 each limes juice of

Servings: persons

1
This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto.
2
This version of Ajiaco was prepared by Senora Garcia in her little store front restaurant on Collins Ave. in Miami Beach.
3
Although this is not her exact recipe, it's the closest I could get to it.
4
Ajico del Restaurant Garcia Melt the butter in a 6 qt.
5
pot over medium heat.
6
Cook chicken pieces in the butter until no longer pink.
7
Remove chicken with slotted spoon and place in in a bowl.
8
Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika.
9
Add stock, milk, yucca, corn, and chicken to the pot.
10
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.
11
Remove from heat and stir in lime juice.
12
Serve with Cuban or French bread that has been sliced and broiled until golden.
13
As an alternative frozen corn on the cob will work, as well as fresh frozen kernels.
14
The fresh corn cob seems to impart a nice flavor to this dish.
15
If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims.
16
This dish received rave reviews at the 1991 Blind Pass Marina Xmas Party.

939

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 1 teaspoon cayenne pepper, 1 cup chicken broth unsalted, 4 ears corn shucked, sliced into 1-inch thick wheels, and more.

Yes, Ajiaco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ajiaco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions