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This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto.
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This version of Ajiaco was prepared by Senora Garcia in her little store front restaurant on Collins Ave. in Miami Beach.
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Although this is not her exact recipe, it's the closest I could get to it.
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Ajico del Restaurant Garcia Melt the butter in a 6 qt.
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pot over medium heat.
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Cook chicken pieces in the butter until no longer pink.
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Remove chicken with slotted spoon and place in in a bowl.
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Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika.
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Add stock, milk, yucca, corn, and chicken to the pot.
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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.
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Remove from heat and stir in lime juice.
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Serve with Cuban or French bread that has been sliced and broiled until golden.
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As an alternative frozen corn on the cob will work, as well as fresh frozen kernels.
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The fresh corn cob seems to impart a nice flavor to this dish.
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If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims.
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This dish received rave reviews at the 1991 Blind Pass Marina Xmas Party.
