Preparation & Usage

For use Ceramic, gas, *oven, electric *For use in oven without lid Explore the exciting world of ethnic cuisines Imusa moments recipes Ajiaco with garlic sour cream Ingredients 4 skinless chicken breasts, bone-in, if possible 14 c. (3 quarts) low sodium chicken stock 4 scallions, chopped 2 bay leaves ¼ c dried guascas, optional 4 garlic cloves, minced 2 lbs. russet potatoes, peeled and cut into 1-inch pieces 1 lb. redbliss potatoes, peeled and cut into 1-inch pieces 3 corn on the cob, each cut into three Salt and pepper 3 c. sour cream 2 tsp. garlic salt 1 tsp. dried parsley 1 bunch cilantro, finely chopped Large capers Preparation In the Imusa Caldero add first 8 ingredients and bring to a boil. Then simmer for 45 minutes and remove chicken breasts. Allow chicken to cool and pull apart into bite size pieces and set aside. Add corn to soup and simmer for 30 more minutes. In the meantime, mix sour cream with garlic salt and dried parsley. Set aside in a small bowl. When ajiaco is done, season with salt and pepper as needed and remove bay leaves. Serve in bowls with potatoes and corn and top with garlic sour cream, cilantro and capers. Makes 10-12 servings

Features

Natural finish

Heats quickly

Ideal for everything from soup to stew to rice and beans

Anti-slip bottom

Thicker handles