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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Cut corn off cob, and then scrape ears with back of knife to obtain
milky pulp in a heavy iron pot, brown the chicken in oil a few pieces
at a time, until all sides are done. Add corn, onions and the rest
of the ingredients to the pot. Stir mixture frequently while cooking
over low flame for 30 minutes. If mixture is too dry, add a small
amount of milk. Will se
rve four. From "Talk About Good" submitted by
Mrs. Warren Butcher
| Ingredients:
18 young tender corn
1 large onion, finely chopped
1 large tomato, small pieces
-1
2 Tablespoon(s) cooking oil
1 large spring chicken
1/2 bell pepper, chopped |
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