Zippy Yellow-Belly Corn Porridge
- 1 lb boneless chicken breast, cut into 1/2 inch pieces
- 1 tablespoon olive oil
- 3 cups frozen corn, thawed
- 1 onion, chopped
- 2 tablespoons water
- 1 cup carrot, diced
- 2 tablespoons jalapeno peppers, finely chopped
- 12 teaspoon dried oregano leaves
- 14 teaspoon dried thyme leaves
- 3 cups chicken broth
- 1 12 cups milk
- 12 teaspoon salt
- heat oil in saucepan, cook chicken until browned.
- remove from pan, set aside.
- Add corn and Onion to saucepan.
- Cook until onion in tender.
- Place 1 cup corn mixture in food processor or blender.
- Process until finely chopped, adding water to liquify mixture, set aside.
- Add carrots, jalapeno pepper, oregano and thyme to saucepan.
- Cook and stir about 5 minutes or until corn begins to brown.
- Return reserved chicken to saucepan.
- Stir in broth, milk, reserved corn mixture and salt, bring to a boil, cover and reduce heat to low.
- Simmer 15 to 20 minutes.
chicken breast, olive oil, frozen corn, onion, water, carrot, jalapeno peppers, oregano, thyme, chicken broth, milk, salt
Taken from www.food.com/recipe/zippy-yellow-belly-corn-porridge-275021 (may not work)