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- 1-1/2 cups cream style corn
- 2T. cooking oil
- 2 cloves garlic, minced
- 1 chicken fryer, cut into small pieces
- 1 medium onion, chopped
- 1/2 cup achote water
- 5 cups chicken broth or water
- 1 cup coconut milk
- salt and pepper to taste
Saute garlic in oil, then discard. Add remaining ingredients, except coconut
milk and bring to a boil. Continue cooking until chicken is tender to a fork.
About 30 minutes, add coconut milk and serve with rice. Serves 4.
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