Category: Stew, Chicken
Yield: 6 servings
2 tb Butter 2 lg Yuca peeled and diced
1 c Onions finely diced 4 Ears yellow corn, shucked,
5 Cloves garlic, minced -sliced 1-inch thick
1 1/2 ts Sweet paprika Juice of one lime
1 ts Cayenne pepper 3 lb Chicken, cut into bite size
3 c Milk -pieces
1 c Unsalted chicken stock
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.
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 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.
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: