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 quite possible to track the history of transcribed cooking instructions back into history, certainly as far back as pharonic Egypt, and maybe further still. In practice though, generally, these early cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
Progressing into Roman times 25BC a man called Apicius created a few documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main meal and afters, a style of dining still practiced today. Aspicius describes how the cooks of Roman times were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and dill. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab countries, such as basil and rosemary. These new herbs and spices created an eruption in manuscripts on cookery, many of which are kept safe in private cookery archives. When we get to the twentieth century, cooking publications are increasing in popularity mostly due to more people being able to read, more free time and disposable income. |
We hope you enjoy this Ajiaco Del Restaurant Garcia recipe.
