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
Written recipes as an idea can be observed far back into history, in truth as far back into history as ancient Egypt, and maybe even further. Having said that, sadly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to historians is a collection of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius created a number of scripts detailing recipes cooked by the Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main course and dessert, something we still use today. Aspicius informs us how the cooks of his times used a wide range of herbs, including some familiar names for example basil, rue and dill. Moving our culinary historical trip onwards, we have some recipe books published in the fourteenth century - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that is familiar to us all today, but rather descriptions of the types of meals prepared for the upper classes of that period. In the 15th century, knights returning from the crusades brought us many foods and spices from the Middle-East, including spices like coriander, basil and rosemary. These new foods and tastes created an increase in publications on food, most of which still exist in private collections. When we get to the 1900s, cooking publications were in great demand, as a result of increased literacy, people having increased spare time and having more money. The arrival of TV brings us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Ajiaco recipe.
