Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Ethnic
Vegetables Kooknet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
1 t Cayenne Pepper
1 c Unsalted Chicken Stock
4 Ears Yellow Corn, shucked,
Sliced into 1" wheels
3 lb Chicken Breasts, cut up
2 ts Sweet Paprika
1 c Onions, finely diced
3 c Milk
2 lg Yucca, peeled and diced
1 Lime, juiced
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, yucca,
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 yucca 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 as 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.
