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Recipes
Soup & Stews
Cuban Stew

Lynn's Cuban Chicken Corn Soup

2 tbl butter
1 cup onions finely diced
5 x cloves garlic minced
1 1/2 tsp sweet paprika
1 tsp cayenne pepper
3 cup milk
1 cup unsalted chicken stock
2 lrg yuca peeled and diced
4 x ears yellow corn sliced 1" thick
    one lime juice of
3 lb chicken in bite size pieces

 Method :
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 yuca 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 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.