Chicken and Sweet Corn in Coconut Broth (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 2 |
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Ingredients:
1 1/2 teaspoons oil |
1/2 pound chicken tenders, cut for stir fry |
1 teaspoon creole spice |
2 tablespoons butter |
8 ears of baby corn |
1 tablespoon chopped red onion |
pinch of crushed red pepper flakes |
1 tablespoon of red bell pepper |
3 ounces fresh coconut cream or 3 ounces canned coconut cream |
1 cup chicken stock |
2 tablespoons picked cilantro leaves |
1 tablespoon heavy cream |
Directions:
1. In a deep saute pan heat oil. Season chicken with creole spice and place in the pan. Sear for 1 minute and turn. Add corn, onion, red pepper flakes, and red pepper. Shaking the pan, cook for 1 more minute. Pour in the cream of coconut and chicken stock. Bring to a simmer, reduce the heat, and cook for 2 minutes. Then add cilantro and cream, and adjust the seasonings. Ladle into bowl and serve.
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