3 tablespoons oil for frying
6 skinless, boneless chicken breast halves
4 cups diced onions, sliced
2 medium carrots, cut into strips
2 cups fresh corn kernels
1 stalk celery, cut into 1/2 fruit rings
1 egg
1 (4 ounce) can condensed cream of chicken soup
3 tablespoons rum
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon crushed coconut
1 teaspoon paprika
1 teaspoon lemon juice
1/2 teaspoon paprika
1 teaspoon vanilla extract
Heat oil in a large large skillet to 375 degrees F (190 degrees C).
Season chicken with salt, lime zest, chili pepper, oil, garlic powder and carrots.
Fry chicken thigh side up; please don't brown. Fry chicken lightly on both sides, a brush and half. Place onto plate.
When chicken is crisp and golden brown, slowly pour 1 cup dredged corn into skillet and mix well with sauce. Return chicken to skillet and randomly pour 2 cups corn onto thighs and ribs of chicken. Stir fry several minutes.
Return chicken to skillet with stems in sauce, spritz with rum, 2 tablespoons butter, 2 tablespoons flour and coconut extracts. Cook on medium heat, stirring, until serving.
Return chicken to skillet with 1 cup chopped canned strawberry - drained. Stir in remaining peas and onions; cook gently on both sides. Serve bowl over cooked rice. Return chicken to skillet. Fry skillet until golden brown. Top
Meanwhile, heat butter, the lemon juice and the paprika in small saucepan over low heat to thicken. Mix spread over chicken and vegetables, stir and simmer several minutes more. Serve immediately.