Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter
1 c Onions finely diced
5 Cloves garlic, minced
1 1/2 ts Sweet paprika
1 ts Cayenne pepper
3 c Milk
1 c Unsalted chicken stock
2 lg Yuca peeled and
Cut into large dice
4 Ears yellow corn, shucked,
-sliced into 1
Inch thick rounds.
Juice of one lime.
3 lb Chicken, cut into bite size
-pieces.

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. -=Bear=-

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 yuca 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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