Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Soups/stews
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
1 t Cayenne pepper
1 c Unsalted chicken stock
4 Ears yellow corn, shucked,
Sliced into 1-inch thick
Wheels
3 lb Chicken, cut into bite size
Pieces.
2 ts Sweet paprika
1 c Onions finely diced
3 c Milk
2 lg Yucca peeled and cut into
Inch thick dice.
Juice of one lime.
This recipe is for a Cuban stew/soup that I used to
enjoy con mucho gusto. This version of Ajiaco was
prepared by Senora Garcia in her little store front
restaurant on Collins Ave. in Miami Beach. Although
this is not her exact recipe, it's the closest I could
get to it. Ajico del Restaurant Garcia
~~~~~~~~~~~~~~~~~~~~~~~~~~~ Melt the butter in a 6 qt.
pot over medium heat. Cook chicken pieces in the
butter until no longer pink. Remove chicken with
slotted spoon and place in in a bowl. Put onion,
garlic, cayenne, and paprika in pot and cook while
stirring, until onion is translucent and colored with
the paprika. Add stock, milk, yuca, corn, and chicken
to the pot. Bring almost to a boil then reduce heat,
cover and simmer, stirring every now and then, for
about 1 hour, or until yucca is tender. Remove from
heat and stir in lime juice. Serve with Cuban or
French bread that has been sliced and broiled until
golden.
As an alternative frozen corn on the cob will work, as
well as fresh frozen kernels. The fresh corn cob
seems to impart a nice flavor to this dish.
If you're wondering what to do with the wheels of
corn, just pick 'em up with your fingers and nibble
'round the rims.
This dish recieved rave reviews at the 1991 Blind Pass
Marina Xmas Party.
