June 13, 2003 recipes from Chef Chris Manning:

CAZVELA

2 Tbslp Olive Oil
4 Strips Bacon
1 Pound boneless and skinless chicken breast
2 Tblsp Cajun seasoning
½ cup flour
1 medium red bell pepper, diced
1 leek, sliced (white part only)
2 cups cooked diced potatoes
1- 14 oz can chick peas, drained
1 garlic clove, minced
2 cups whole kernel corn
1 ½ cups chicken stock
2 egg yolks
2 cups cooked white rice

In a 4 qt pan, heat the oil on low heat and add the bacon. Dice the chicken into 2” cubes, and add to the seasoning and flour. Brown bacon and add the chicken. Brown the chicken on both sides. Add the peppers and leeks and braize for 2-3 minutes longer. Add the corn, potatoes, chick peas, and garlic. Blend the egg yolk and chicken stock together. Add to the kettle and simmer for 15 to 20 minutes. At this point you decide; you can serve this dish over rice, or put the rice right in the pot and serve with bread or crackers.