Wednesday, December 3, 2008

Crockpot Ajiaco

2 boneless, skinless chicken breasts

2 c. no-salt chicken stock

4 tsp minced garlic

1 TBSP sea salt

2 TBSP onion flakes

2-3 diced unpeeled potatoes

Cook on high for about 2 ½ hours, then remove chicken, cut it into bite-size pieces and return it to crock-pot. Add:

4 c. no-salt chicken stock

2 cups green beans

2 cups corn

1 ½ tsp basil

¾ tsp pepper

¾ tsp paprika

Cook until potatoes and chicken are cooked through. Mash some of the potatoes and stir to distribute, and add additional salt (to taste) if needed. Add ½ c. fresh cilantro just before serving.

Optional toppings per individual serving: capers, sliced avocados, sour cream

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