Papi's AjiacoRecipe 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 |
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