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Name: Chicken And Sweet Corn in Coconut Broth
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 pn red pepper flakes Crushed; 1 c Chicken Stock; 1 tb Heavy cream; 1 tb red bell pepper Minced; 1 tb red onion Chopped; 2 tb cilantro leaves Picked; 2 tb Butter; 1/2 lb Chicken tenders cut; 3 oz Fresh coconut cream (or 3 ounces canned coconut); 8 Ears baby corn; 1 1/2 ts Vegetable oil

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INGREDIENTS

1 pn red pepper flakes ; Crushed
1 c Chicken Stock
1 tb Heavy cream
1 tb red bell pepper ; Minced
1 tb red onion ; Chopped
2 tb cilantro leaves ; Picked
2 tb Butter
1/2 lb Chicken tenders ; cut
3 oz Fresh coconut cream ; (or 3 ounces canned coconut)
8 Ears baby corn
1 1/2 ts Vegetable oil

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emerils 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-26-1996 Recipe by: Emeril Lagasse

NOTES

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Chicken And Sweet Corn in Coconut Broth

1 pn red pepper flakes Crushed
1 c Chicken Stock
1 tb Heavy cream
1 tb red bell pepper Minced
1 tb red onion Chopped
2 tb cilantro leaves Picked
2 tb Butter
1/2 lb Chicken tenders cut
3 oz Fresh coconut cream (or 3 ounces canned coconut)
8 Ears baby corn
1 1/2 ts Vegetable oil

* Note: See the "Bayou Blast - {Emerils 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 - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    10-26-1996    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (425g)
Recipe Makes: 2

Calories: 810
Calories from Fat: 586 (72%)

Amt Per Serving		% DV

	Total Fat 65.1g	87 %
	Saturated Fat 38.8g	194 %
	Monounsaturated Fat 14.7g
	Polyunsanturated Fat 5.7g
Cholesterol 88.7mg		27 %
Sodium 948.1mg		33 %
Potassium 756.8mg		20 %
Total Carbohydrate 35.4g		10 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 33.9g
Protein 25.1g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 810

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