| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gma3 |
1 |
servings |
INGREDIENTS
| 4 |
|
Tatuma squash |
| 4 |
|
Ripe tomatoes; (medium) |
| 1/2 |
sm |
Onion |
| 2 |
|
Garlic cloves finely chopped |
| 1 |
c |
Corn kernels |
|
|
Salt; (approx. 2 |
|
|
; teaspoons) |
|
|
Pepper; (1/2 teaspoon) |
|
|
Oregano; (1/2 to 1 |
|
|
; tablespoon) |
|
|
One fryer; (cut up) |
| 4 |
|
Serrano peppers; (optional) (4 to 5) |
INSTRUCTIONS
1. Place cut up chicken in a large pot with a little bit of oil (so
that it will not stick), sprinkle with salt and cook until it is
three-fourths of the way cooked.
2. At this time remove all of the juices that it has released and
then add the squash that has been cut up into cubes (approx. 1-2
inches; remove seeds) and then add the sliced tomatoes and sliced
onions.
3. Next, add the garlic, corn kernels, serrano peppers, salt and
pepper to taste, and oregano. Without stirring, cover and let it
simmer about 10 to 15 minutes. When squash is done remove from heat
and enjoy.
Hint: Since you add salt twice be sure not to add too much.
Recipes copyright C1999 Emeril Lagasse.
Converted by MC_Buster.
NOTES : Los Barrios Restaurant Recipes from Chef and author Emeril
Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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