Cuban · intermediate
Cuban Chicken Ajiaco With Root Vegetables And Sweet Corn
A comforting Cuban starchy soup-stew packed with chicken thighs, malanga root, sweet potatoes, and corn on the cob in a lime-infused aromatic broth.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a large stockpot over medium heat, add chopped onion, green bell pepper, and minced garlic, sautéing for 6 minutes until softened into a fragrant sofrito base.
- 02
Season the chicken pieces with 1 teaspoon salt and 1/2 teaspoon black pepper, then add them to the pot, stirring for 4 minutes until opaque on the exterior.
- 03
Add the cubed malanga, sweet potato, and sweet corn rounds to the pot, stirring well to combine with the sofrito.
- 04
Pour in the halal chicken broth, bringing the mixture to a boil over medium-high heat.
- 05
Reduce heat to medium-low, cover the pot, and simmer for 25 minutes until the root vegetables are soft and slightly thicken the broth.
- 06
Stir in fresh lime juice and season with additional salt to taste, letting it sit off the heat for 5 minutes before serving in deep soup bowls.
A LITTLE KITCHEN KNOW-HOW
Starch-Thickened Braising
Simmering starchy root vegetables in seasoned broth allows them to soften and partially dissolve, naturally thickening the soup base.
Notes from the kitchen
- Malanga breaks down slightly during cooking, acting as a natural thickener for the broth without needing flour or starch.
- Serve hot with fresh avocado slices and white rice on the side for a complete meal.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.