Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter Pieces.
1 ts Cayenne pepper 2 ts Sweet paprika
1 c Unsalted chicken stock 1 c Onions finely diced
4 Ears yellow corn, shucked, 3 c Milk
Sliced into 1-inch thick 2 lg Yucca peeled and cut into
Wheels Inch thick dice.
3 lb Chicken, cut into bite size 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.

UL'd 12-16-91 by Bob Springer

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