2 tbsp butter
1 tsp cayenne pepper
1 cup unsalted chicken stock
4 ears yellow corn, shucked,
1 sliced into 1-inch thick
1 wheels
3 lb chicken, cut into bite size
1 pieces.
2 tsp sweet paprika
1 cup onions finely diced
3 cup milk
2 large yucca peeled and cut into
1 inch thick dice.
1 juice of one lime.
Directions
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
Servings: 4 servings
Ajiaco Recipe brought to you by Recipe Ideas
Categories: Beverage; Pie; Poultry; Soup; Soup And Stew
The History of Recipes
Recipes as a concept can be tracked way back into ancient history, in fact as far into history as early Egypt, and maybe even further. Interesting though that is, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Much later, in Roman times a man called Apicius compiled some documents showing how to cook the recipes cooked by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the cooks of his times used a good variety of aromatic flavours, including some familiar names like basil, rue and dill. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas prompted a surge in recipe books, many of which still exist in private collections. When we get to the twentieth century, recipe books were greatly in demand mostly as a result of more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Ajiaco recipe.
