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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a 6 quart pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. | 2. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. | 3. Add stock, milk, yucca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender. | 4. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced. | 5. As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish. | 6. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims. | 7. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
chicken stock	1	cup	unsalted	86.4	8.472000000000001	6.047999999999999	2.88
corn	4		sliced	498.8	108.46	18.965999999999998	7.83
chicken	3		cut	-	-	-	-
hungarian paprika	2	teaspoons		-	-	-	-
onion	1	cup	diced	64.0	14.944	1.76	0.16
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
yucca root	2	tablespoons	peeled cut	-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.