Ajiaco Del Restaurant Garcia Recipe
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Ingredients : Ajiaco Del Restaurant Garcia Recipe
2 tbsp Butter
1 tsp Cayenne Pepper
1 cup Unsalted Chicken Stock
4 ears Yellow Corn, shucked,
Sliced into 1" wheels
3 lb Chicken Breasts, cut up
2 tsp Sweet Paprika
1 cup Onions, finely diced
3 cups Milk
2 large Yucca, peeled and diced
1 Lime, juiced
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.
Converted by MC_Buster.
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