NATIONAL DISH OF COLOMBIA
Ajiaco (Colombian Stew)



Colombian Stew
Ingredients: Serves 4
 2 tbl. Butter 
 1 tsp. Cayenne pepper 
 1 cup chicken stock 
 4 Ears fresh corn, shucked, 
 Sliced into 1-inch thick rounds

 3 lb Chicken, cut into bite size pieces. 
 2 tsp Sweet paprika 
 1 cup Onions finely diced 
 3 cups Milk 
 2 lg Yucca peeled and cut into 1 inch thick dice. 
 Juice of one lime. 

Directions: 
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, yuca, 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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