Monday, March 5, 2012

Monday’s Bread Bowl: Chicken Corn Fricassee

A sweet and sassy stir-fry

Homemade creamed corn forms the tasty foundation for this chicken and corn fricassee. Get ready to munch with all your fingers since chicken wings provide extra rustic charm for every serving of this dish.

What you will need:

1 wooden spoon
1 wok W/ lid
1 small bowl
1 large fry-pan
1 garlic clove, chopped small
1 yellow onion, chopped
1 tbspn butter
1 lb chicken pieces
1 tbspn granulated sugar
3 tbspns cooking oil
1 16-oz bag frozen sweet corn
1 can evaporated milk
2 tblspns yellow cornmeal
¼ tspn turmeric
Pinch of salt and pepper

Cooking and Directions:

Combine corn meal and milk in small bowl. Set aside. Heat large fry-pan over medium-high heat with oil. When hot, add 1/2 of onion and sweat for a minute or two and then add chicken wing pieces to brown. Cook wings for about 8 to 10 minutes on each side. Then remove from pan. To pot, add butter, garlic, and remaining ½ chopped onion. Pour in corn and let kernels cook for 6 to 8 minutes. Sprinkle in turmeric, sugar, and salt. Next, mix in cornmeal mixture and let ingredients cook for another 3 to 5 minutes, constantly stirring. Pour in browned chicken wing pieces. Blend with creamed corn and let ingredients simmer for 10 to 12 minutes before removing from heat. Serve immediately.

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