Chicken And Sweet Corn In Coconut Broth

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Oil
1/2 lb	227g / 8oz	Chicken tenders - cut for stir fry
1 teaspoon	5ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
2 tablespoons	30ml	Butter
8		Ears of baby corn
1 tablespoon	15ml	Chopped red onion
1		Crushed red pepper flakes
1 tablespoon	15ml	Minced red bell pepper
3 oz	85g	Fresh coconut cream
		(or 3 ounces canned coconut cream)
1 cup	237ml	Chicken stock
2 tablespoons	30ml	Picked cilantro leaves
1 tablespoon	15ml	Heavy cream

Recipe Instructions

* 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.

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

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