Ingredients
2 tbsp butter
1 tsp cayenne pepper
1 cup unsalted chicken stock
4 ears yellow corn, shucked,
1 sliced into 1 wheels
3 lb chicken breasts, cut up
2 tsp sweet paprika
1 cup onions, finely diced
3 cup milk
2 large yucca, peeled and diced
1 lime, juiced
Directions
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, yucca, 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.
Servings: 4 servings
Ajiaco Del Restaurant Garcia Recipe brought to you by Recipe Ideas
Categories: Restaurant
The History of Recipes
It is possible to follow the history of `recipes` way back into history, at least as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early records were just basic pictorial instructions for meal preparation.
In fact, the oldest recipe discovered, according to food historians is a series of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into appetizers, main course and dessert, a very modern way of dining. Aspicius also recounts how the ancient Romans used many spices, including a few that will be familiar to modern chefs for example basil, rue and dill. For the decades that followed, the rich and powerful families of Europe competed with each other to serve up the most exotic banquets, and consequentially the best chefs and their collection of recipes could command a high salary. Even so, it was during the nineteenth century that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and publishing the recipes of their peers. By the time we get to the 20th century, cookery publications are in high demand, due to better eduction, people having increased spare time and having more money to spend. The arrival of television brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Ajiaco Del Restaurant Garcia recipe.
