Ajiaco

This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto.

• Ready In: 1 hr
• Yields: 1 POT

Ingredients

• 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

Directions

1. 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.
2. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika.
3. 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.
4. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced.
5. 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.
6. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims.
7. ENJOY!