Ajiaco

Archive · 2010-03-03GMT12:03:310

Ajiaco - Recipe name: Ajiaco Recipe category: Main Dish What are your thoughts about this delightful dish? Recipe detials: Ingredients2tablespoonsbutter 1teaspooncayenne pepper 1cupchicken stock, unsalted 4earsyellow corn, shucked, sliced into 1-inch thick wheels 3poundschicken, cut into bite size pieces 2teaspoonssweet paprika 1cuponions finely diced 3cupsmilk 2tablespoonsyucca, peeled and cut into 1 inch thick dice 1eachlime, juice of Directions: This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto. This version of 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, 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. This dish received rave reviews at the 1991 Blind Pass Marina Xmas Party. Your opinion: What do you like / dislike about the recipe? Did it come out the way you expected it? Culture, Family, Travel & Consumer Reviews.

Post Date: 3rd Mar, 2010 - 12:18am / Post ID: #

Ajiaco

Recipe name:
Ajiaco

Recipe Type Recipe category:
Main Dish

What are your thoughts about this delightful dish?

Recipe Ingredients Recipe detials:

Ingredients
2	tablespoons	butter
1	teaspoon	cayenne pepper
1	cup	chicken stock, unsalted
4	ears	yellow corn, shucked, sliced into 1-inch thick wheels
3	pounds	chicken, cut into bite size pieces
2	teaspoons	sweet paprika
1	cup	onions finely diced
3	cups	milk
2	tablespoons	yucca, peeled and cut into 1 inch thick dice
1	each	lime, juice of

Directions:
This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto. This version of 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, 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. This dish received rave reviews at the 1991 Blind Pass Marina Xmas Party.

Your opinion:
What do you like / dislike about the recipe? Did it come out the way you expected it?

Ajiaco

Ajiaco - Culture, Family, Travel, Consumer Reviews - Posted: 3rd Mar, 2010 - 12:18am

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Ajiaco