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Cuban-Style Ajiaco

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  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 8
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Recipes that you can cook now to store frozen and eat later are a wonderful idea. Sometimes I cook many meals in one day, especially when I have some extra time. This allows me to freeze them so that when I have a lot to do I can simply defrost and we won’t have to go to a restaurant or get take out. There are many simple recipes that can be kept frozen such as soups, beans, potatoes, rice and stocks. I want to share with you a great recipe for Cuban ajiaco, a rich soup made with chicken stock, chicken, plantains, carrots, corn and yucca. It’s simple and perfect for freezing. Let’s get cooking!
by Adriana Martin
Updated Sep 10, 2015
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Ingredients

  • 1 whole chicken, cut into pieces
  • 4 cups Progresso™ chicken broth
  • 2 leaves fresh cilantro
  • Salt and pepper, to taste
  • 4 cups water
  • 2 large carrots, cut into pieces
  • 4 pieces yucca, peeled
  • 2 cobs corn, cut into thirds
  • 2 green plantains, cut into thirds

Directions

  •  
    1
    In a pot, add cut pieces of chicken, Progresso chicken stock, cilantro and season with salt and pepper. Cook covered for 30 minutes on medium heat.
  •  
    2
    In another pot, add water and vegetables and cook covered for 20 minutes on medium-low heat, allowing the vegetables to cook without getting too soft.
  •  
    3
    When the chicken is ready, remove from pot; remove skin, bones and shred.
  •  
    4
    Strain the stock, add to the shredded chicken and place in a plastic-covered container and freeze. When the vegetables are ready, place them in another covered container and freeze. Save the stock where you cooked the vegetables and freeze it as well.
  •  
    5
    When you’re ready to enjoy the Cuban-style ajiaco, take out the three containers from freezer and defrost. Add all ingredients into a large soup pot and cook for 15-20 minutes. You can season with salt and pepper and serve with white rice and avocado.

Expert Tips

  • tip 1
    You can use drumsticks or only chicken breasts, if you prefer.
  • tip 2
    The reason why we cook the meat separate from the vegetables is to keep the veggies from getting too soft, and so they can still have a bite to them after defrosting.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Recipes that you can cook now to store frozen and eat later are a wonderful idea. Sometimes I cook many meals in one day, especially when I have some extra time. This allows me to freeze them so that when I have a lot to do I can simply defrost and we won’t have to go to a restaurant or get take out. There are many simple recipes that can be kept frozen such as soups, beans, potatoes, rice and stocks. I want to share with you a great recipe for Cuban ajiaco, a rich soup made with chicken stock, chicken, plantains, carrots, corn and yucca. It’s simple and perfect for freezing. Let’s get cooking!
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