Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter
1 ts 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.

UL'd 12-16-91 by Bob Springer

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