Country Style Stew

Jorge: Ajiaco is a traditional favorite of Cuban farm people in the countryside.

Glenn: It's a rich and satisfying stew that's full of meats and vegetables – a complete meal.

Raúl: It is so thick you can eat it with a fork!

Glenn: Ajiaco brings together all of the culinary history and diversity of Cuba in one dish: the New World discoveries of corn, tomatoes, and malanga; the root vegetables from Africa; and the bacon, meats, and spices from Spain.

Jorge: Malanga, yuca, and boniato, give this dish a unique Cuban flavor. Go to your nearest Latin or Cuban grocery to find these essential ingredients!

Heat olive oil in a skillet over medium heat. Fry the bacon until it begins to crisp, remove. Lightly salt and pepper the chicken, pork, and beef. Dredge in flour; brown the meat (chicken first) in the hot, bacon-flavored oil. Remove the browned meats from the oil.

Put all the meats (including the bacon) in a LARGE, heavy eight-quart stockpot; add the beef and ham stock and the red wine. Bring to a boil; reduce heat to low and simmer, covered for one hour.

45 Minutes Later:

Heat 1/4 cup olive oil in a skillet over medium heat. Sauté the onions and green pepper until the onions are translucent. Add the garlic, paprika, salt, pepper, cumin, and tomatoes and cook for about five minutes. Add this vegetable mixture and the bay leaf to the meat and the broth. Let simmer for 15 minutes while you peel and cut the vegetables.

Peel the malanga, boniato, yucca, and calabaza and cut into cubes. Cut the corn (leave on the cob) and plantains into two-inch chunks. Add the corn and green plantains to the simmering stew. After about 20 minutes, add the semi-ripe plantains and the lime juice; continue cooking for an additional 20 to 30 minutes. The plantain and root vegetables need to be tender!

Just before serving: stir in cream. Thicken the stew slightly by whisking in two tablespoons of cornstarch, mixed with 1/4 cup water.

Serve hot in large bowls with Cuban bread, of course!

Serves 4-6

3 tablespoons olive oil

4 slices smoked bacon

6 chicken thighs, bone-in, skin on

3/4 pound pork loin, cut into bite-size pieces

3/4 pound skirt or flank steak, cut into bite-size pieces

3 cups beef stock

3 cups ham stock

1 1/2 cups red wine

1/4 cup olive oil

1 large onion, chopped

1 green bell pepper, chopped

4 garlic cloves, peeled and minced

3 tablespoons Spanish paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons ground cumin

1 (15-ounce) can crushed tomatoes

1 bay leaf

1 cup malanga, cubed

1 cup boniato, cubed

1 cup yuca, cubed

1 cup calabaza, cubed

2 ears of fresh sweet corn, husked

1 green plantain

1 semi-ripe (starting to get black) plantain

1/4 cup fresh lime juice

1/2 cup cream

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This painting represents the dual culture of Cuban-Americans here symbolized by both the traditional espresso coffee pot -- for those cafe con leches -- and the ubiquitous American drip coffee maker, which is found in offices, work sites, and most American homes.

Tony has sold many of these at art shows around Florida. It is especially popular with Cuban-Americans who live this dual culture. Also a great gift for Cubans married to Americans!

Now you can order your print ONLINE exclusively at iCuban!

This is a signed and numbered giclee reproduction on canvas, unframed. Comes with a certificate of authenticity.

Dimensions: 16"x 24"

$275.00

Price includes shipping and handling