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    Ajiaco - Traditional Colombian Chicken Stew

    Ajiaco is a soup variant exotic to Latin America although it's origin can be traced to Colombia. Its country of origin, meanwhile, has many variants of this soup the most famous of which is the
    "Bogotano". Whatever variant of Ajiaco recipe you have in your hands, you will be tasting a traditional chicken soup/stew recipe that will drive you screaming, "Ole!" and eat con mucho gusto.

    Other variants of Ajiaco would require you to marinate the meat (chicken or beef depending on the version). However, this featured Ajiaco recipe is a quick-version of the rest, which you can

    cook in about less than an hour and 40 minutes. This low-sodium variant is excellent for people who are under doctor's supervision since it uses no salt except for that in the butter.

    List down and prepare these ingredients: 2 tablespoons butter, 1 teaspoon cayenne pepper, 1 cup unsalted chicken stock, 4 ears corn shucked and cut into 1" slices, 3 pounds chicken cut into
    serving sizes, 2 teaspoons Hungarian paprika (use the sweet Hungarian), 1 cup onions finely diced, 3 cups milk, 2 tablespoons yucca root peeled and diced into 1" pieces, and 1 each juice of
    lime. Use a large stockpot when cooking this Ajiaco recipe.

    1. Over medium heat, melt the butter and fry the chicken until it is golden brown, then take it out and set aside. Using the same pot and melted butter, sauté garlic, onion, cayenne, and
    paprika. Continue sautéing until the onion is translucent and stained with the paprika.

    2. Pour in the stock, milk, corn, yucca, and the chicken into the pot and stir. Bring to a boil for about a minute before reducing heat and simmer for about an hour - stirring occasionally until
    the yucca becomes tender.

    3. Remove the stockpot from heat and mix in the juice of lime. As a standalone, the Ajiaco soup can be served with golden brown broiled French or Cuban bread.

    You can substitute frozen corn on the cob for the fresh corn. However, the latter somewhat imparts a nice, sweet flavor into the soup so you might not want to deviate from the original recipe.
    The wheels of corn can serve as a garnishing or you can nibble it with your fingers around the rims.

    Ajiaco stew/soup is an all-time favorite in many Latin American countries and even served in many restaurants with Southern themes. This variant will serve as an opening salvo to the

    scrumptious world of Latin stews.

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