Ajiaco Del Restaurant Garcia Recipe

• 2 Tbsp. Butter
• 1 tsp Cayenne Pepper
• 1 c. Unsalted Chicken Stock
• 4 x Ears Yellow Corn, shucked, Sliced into 1" wheels
• 3 lb Chicken Breasts, cut up
• 2 tsp Sweet Paprika
• 1 c. Onions, finely diced
• 3 c. Lowfat milk
• 2 lrg Yucca, peeled and diced
• 1 x Lime, juiced

1. Heat the butter in a 6 quart.
2. pot over medium heat.
3. Cook chicken pcs in the butter till no longer pink.
4. Remove chicken with slotted spoon and place in in a bowl.
5. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, till onion is translucent/soft and colored with the paprika.
6. Add in stock, lowfat milk, yucca, corn, and chicken to the pot.
7. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or possibly till yucca is tender.
8. Remove from heat and stir in lime juice.
9. Serve with Cuban or possibly French bread which has been sliced and broiled till golden brown.
10. As an alternative frzn corn on the cob will work, as well as fresh frzn kernels.
11. The fresh corn cob seems to impart a nice flavor to this dish.
12. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims.

butter, cayenne pepper, chicken, yellow corn, chicken breasts, paprika, onions, milk, lrg yucca

Taken from cookeatshare.com/recipes/ajiaco-del-restaurant-garcia-62818 (may not work)