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  Ajiaco del restaurant garcia
 
Yield: 4 Servings
 
2 tb Butter      1 ts Cayenne Pepper
1 c Unsalted Chicken Stock      4 Ears Yellow Corn shucked Sliced into 1" wheels
3 lb Chicken Breasts cut up      2 ts Sweet Paprika
1 c Onions finely diced      3 c Milk
2 lg 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.

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