Recipe#3541

Title: AJIACO

by Bob Springer

   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.