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Papi's Ajiaco

Recipe by Teresa Regalado, Executive Chef/Co-Owner, Papi’s Cuban & Caribbean Grill
Photography by Kyle Ripley, Haigwood Studios

Yield: 10-14 servings

1 pound chicken breast, cubed
1 pound Boston butt pork, cubed
1/2 pound flank steak, cubed
2 potatoes, peeled and cubed
2 green plantains, peeled and cubed
6 ears corn
2 malangas, peeled and cubed (available at international farmers markets)
2 cups corn kernels
1 pound yucca, peeled and cut into chunks
Sofrito Seasoning (recipe included)
lime wedges for serving
In a big pot, combine chicken, pork, steak and 6 quarts water and bring to a boil. Lower heat to medium and cook for 45 minutes, then add vegetables and simmer for 30 minutes more. Meanwhile, prepare Sofrito Seasoning mixture. Sauté seasoning mixture in a small sauté pan for about 4 minutes. Once vegetables have simmered for 30 minutes, add sautéed seasoning to pot. Simmer for 15 more minutes. Serve with a lime wedge and a bit of each protein and vegetable with each serving.

Sofrito Seasoning
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small red onion, chopped
4 cloves garlic, minced
1 tablespoon Badia Complete Seasoning
1 tablespoon Goya Complete Seasoning
2 tablespoons tomato purée
¼ teaspoon cumin
¼ teaspoon ground black pepper
4 tablespoons canola oil
salt to taste

For the Sofrito Seasoning
Combine ingredients in a bowl and mix to incorporate.

Flavors pairing suggestion: Eguren Tierra Castilla Tempranillo

Picture
PAPI’S CUBAN & CARIBBEAN GRILL
papisgrill.com
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