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Ajiaco Recipe

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This recipe for Ajiaco, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rena Castro
Added: Wednesday, November 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 chicken legs
1 can cream of chicken soup
1/2-1 cup frozen mixed vegetables
4 medium potatoes (peeled & cut thin)
3 Tbsp. maggi
1 Sozon Goya with Azafran (yellow box)
heavy whip cream (optional)

Directions:
Directions:
Cook chicken legs in water, approx. 4 cups. Add vegetables, maggi and Goya packet. Cook for about 10 minutes on medium-high. Meanwhile, peel and cut potatoes. I sprinkle Adobo on the potatoes for extra flavor. Then add potatoes and canned soup. Cook for another 30 minutes on medium-low or until chicken is cooked and potatoes are soft. Individuals can add heavy cream or milk in their soup. I first thought it was strange, but we all put it in now - YUM!!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is quick and yummy! You can make it with 4 or 10 legs and just adjust the water and potatoes.

 

 

 

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