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Ingredientes
- 1 1/2 tsp Oil
- 1/2 lb Chicken tenders cut for stir fry
- 1 tsp Bayou Blast - (Emeril's Creole Seasoning) see * Note
- 2 Tbsp. Butter
- 8 x Ears of baby corn
- 1 Tbsp. Minced red onion
- 1 pch Crushed red pepper flakes
- 1 Tbsp. Chopped red bell pepper
- 3 ounce Fresh coconut cream (or possibly 3 ounces canned coconut cream)
- 1 c. Chicken stock
- 2 Tbsp. Picked cilantro leaves
- 1 Tbsp. Heavy cream
Direcciones
- In a deep saute/fry pan heat oil. Season chicken with Bayou Blast and place in the pan. Sear for 1 minute and turn. Add in 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 min. Then add in cilantro, cream, and adjust the seasonings. Ladle into bowl and serve.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 2 servings | |
| Calories 734 | |
| Calories from Fat 390 | 53% |
| Total Fat 44.29g | 55% |
| Saturated Fat 19.85g | 79% |
| Trans Fat 0.09g | |
| Cholesterol 87mg | 29% |
| Sodium 819mg | 34% |
| Potassium 778mg | 22% |
| Total Carbs 66.25g | 18% |
| Dietary Fiber 5.7g | 19% |
| Sugars 27.1g | 18% |
| Protein 23.05g | 37% |
