Prep 0 mins
Cook 1 hr
This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto.
- 2 tablespoons butter
- 1 teaspoon cayenne pepper
- 1 cup unsalted chicken stock
- 4 ears corn, shucked sliced into 1-inch thick wheels
- 3 lbs chicken, cut into bite size pieces
- 2 teaspoons Hungarian paprika, prefer sweet hungarian
- 1 cup onion, finely diced
- 3 cups milk
- 2 tablespoons yucca root, peeled and cut into 1 inch thick dice
- 1 lime, juice of
- Melt the butter in a 6 quart 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.
- 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.