Ingredients
1 teaspoon canola oil
2 (4-ounce) boneless, skinless chicken breast halves, small dice
1 cup diced yellow onions
½ teaspoon minced garlic
1 teaspoon paprika
Pinch cayenne
3½ cups chicken stock
¾ cup corn kernels, fresh or frozen thawed
1 cup diced yucca root or potatoes
1 cup light coconut milk
½ teaspoon sea salt
2 tablespoons fresh lime juice
Preparation
Heat the oil in a deep sauté pan or dutch oven over medium heat.
Sauté the chicken until golden brown and cooked through, 2 to 3 minutes.
Add the onions and garlic and sauté until the onions are translucent. Add the paprika and cayenne and cook briefly. Stir in the chicken stock, corn, yucca and coconut milk. Simmer for 30 minutes or until the yucca is cooked through. Season with salt and lime juice.
