Title: Ajiaco
 Categories: Ethnic, Soups/stews, Poultry
      Yield: 4 Servings
 
      2 tb Butter
      1 ts Cayenne pepper
      1 c  Unsalted chicken stock
      4    Ears yellow corn, shucked,
           Sliced into 1-inch thick
           Wheels
      3 lb Chicken, cut into bite size
           Pieces.
      2 ts Sweet paprika
      1 c  Onions finely diced
      3 c  Milk
      2 lg Yucca peeled and cut into
           Inch thick dice.
           Juice of one lime.
 
  This recipe is for a Cuban stew/soup that I used to enjoy con mucho
  gusto. This version of Ajiaco 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, yuca, 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.