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Ajiaco (Colombian Chicken Stew)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.4195
Energy (kCal)2170.905
Carbohydrates (g)406.8174
Total fats (g)45.1204
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all ingredients, except cream and cilantro, in a large stockpot or dutch oven, and cover with 10 cups of water; cook about 30 minutes until chicken is tender but not falling off the bone, adding additional water as needed to maintain a soup consistency. | 2. Stir in cilantro and cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 cut - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    cilantro 1 bunch chopped - - - -
    white radish 1 - - - -
    carrot 1 peeled chopped 52.48 12.2624 1.1904 0.3072
    green pea 1/2 cup 58.725 10.4762 3.9295 0.29
    corn 3 cut 1817.7 369.8148 46.9116 23.6052
    yukon gold potato 3 peeled cut - - - -
    russet potato 2 peeled cut - - - -
    cream 4 tablespoons 198.0 3.99 2.178 20.808000000000003
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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