CHICKEN MAQUE CHOUX

1 1/2 pounds boneless chicken breast cubed

1 onion chopped

1 red bell pepper chopped

1 clove garlic minced

1 bay leaf

1 teaspoon paprika

1/2 teaspoon corriander

Pinch of allspice

Pinch of thyme

1 ripe tomato diced

1 1/2 cups chicken stock

Some fresh cilantro

Sea salt and black pepper

Corn kernels cut from 4 ears

1 cup whole cream

Brown the chicken pieces in peanut oil and set aside.

Add onion, bell pepper, and garlic to the pan and cook until softened.

Add the all the seasonings, tomato, and 1 cup of stock.

Mix 1/2 cup of stock with 2 tablespoons of flour and stir into the mixture. Simmer until the sauce is thickened.

Add the corn and cream and simmer until slightly reduced.

Add the chicken and heat it through.

Serve with rice.

Burk

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