Chicken & sweet corn in coconut broth

2 servings

Ingredients

Quantity Ingredient
1½ teaspoon oil
½ pounds chicken tenders; cut for stir fry
1.00 teaspoon bayou blast - {emeril's creole seas; oning}, see *
2.00 tablespoon butter
8.00 ears of baby corn
1.00 tablespoon chopped red onion
1.00 pinch crushed red pepper flakes
1.00 tablespoon minced red bell pepper
3.00 ounce fresh coconut cream
1 (or 3 ounces canned coconut cream)
1.00 cup chicken stock
2.00 tablespoon picked cilantro leaves
1.00 tablespoon heavy cream

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a deep saute pan heat oil. Season chicken with Bayou Blast 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, cream, and adjust the seasonings. Ladle into bowl and serve. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2217 broadcast 08-16-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

10-26-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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