Chicken and Sweet Corn in Coconut Broth

• 1 1/2 teaspoons oil
• 1/2 pound chicken tenders, cut for stir fry
• 1 teaspoon creole spice
• 2 tablespoons butter
• 8 ears of baby corn
• 1 tablespoon chopped red onion
• Pinch of crushed red pepper flakes
• 1 tablespoon of red bell pepper
• 3 ounces fresh coconut cream or 3 ounces canned coconut cream
• 1 cup chicken stock
• 2 tablespoons picked cilantro leaves
• 1 tablespoon heavy cream

1. In a deep saute pan heat oil.
2. Season chicken with creole spice and place in the pan.
3. Sear for 1 minute and turn.
4. Add corn, onion, red pepper flakes, and red pepper.
5. Shaking the pan, cook for 1 more minute.
6. Pour in the cream of coconut and chicken stock.
7. Bring to a simmer, reduce the heat, and cook for 2 minutes.
8. Then add cilantro and cream, and adjust the seasonings.
9. Ladle into bowl and serve.

oil, chicken tenders, creole spice, butter, corn, red onion, red pepper, red bell pepper, coconut cream, chicken stock, cilantro, heavy cream

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chicken-and-sweet-corn-in-coconut-broth-recipe.html (may not work)