*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ethnic                           Soups/stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Butter
    1       t            Cayenne pepper
    1       c            Unsalted chicken stock
    4                    Ears yellow corn, shucked,
                         Sliced into 1-inch thick
    3       lb           Chicken, cut into bite size
    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
   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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