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Ingredientes
- 2 Tbsp. Butter
- 1 tsp Cayenne Pepper
- 1 c. Unsalted Chicken Stock
- 4 x Ears Yellow Corn, shucked, Sliced into 1" wheels
- 3 lb Chicken Breasts, cut up
- 2 tsp Sweet Paprika
- 1 c. Onions, finely diced
- 3 c. Lowfat milk
- 2 lrg Yucca, peeled and diced
- 1 x Lime, juiced
Direcciones
- Heat the butter in a 6 quart. pot over medium heat. Cook chicken pcs in the butter till 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, till onion is translucent/soft and colored with the paprika. Add in stock, lowfat 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 possibly till yucca is tender. Remove from heat and stir in lime juice.
- Serve with Cuban or possibly French bread which has been sliced and broiled till golden brown.
- As an alternative frzn corn on the cob will work, as well as fresh frzn 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 605g | |
| Recipe makes 4 servings | |
| Calories 651 | |
| Calories from Fat 299 | 46% |
| Total Fat 33.43g | 42% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.33g | |
| Cholesterol 199mg | 66% |
| Sodium 393mg | 16% |
| Potassium 1110mg | 32% |
| Total Carbs 21.22g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 12.48g | 8% |
| Protein 65.31g | 104% |
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