1 (14 ounce) can whole kernel corn
1 (12 ounce) can whole kernel corn
2 quarts vegetable oil for frying
1 (8 ounce) can diced green chile peppers
2 onions, sliced
1 orange, sliced
6 (1/2 ounce) can sliced ripe olives
1/4 cup diced green olives
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon ground black pepper
Beach the corn with a slotted spoon and set aside. Heat oil in a large, heavy skillet over medium high heat.
Place the corn in the prepared pan, turning once, and coat well. Fry over medium heat for about 1 minute, stirring constantly. Remove from heat, drain and set aside.
In a large pan heat the diced peppers and green chiles in 2 tablespoons olive oil. Stirring occasionally, cook until peppers are translucent. Mix in red onion and green olives and toss with green olives. Stirring constantly, cook until peppers are tender-crisp. Season with salt and pepper, reduce heat to low. Stir in lemon juice and lemon zest. Bring to a boil, stirring every time the mixture comes into contact with the heat.
Fry turkey or pork in the hot oil 1 to 2 minutes, turning once, until browned. Fry the onions, celery, and green onions in the hot oil for about 5 minutes. Mix in the tomato mixture and season with salt and pepper.
Remove turkey or pork from the pan, leaving browned and crusted. Place on a paper towel lined plate, and brush with the lemon juice and lemon zest. Return gently to a hot pan.
Fry the chicken or turkey in the hot oil until golden brown, about 5 minutes on each side. Remove from the pan, and brush with the lemon juice and lemon zest. Place the breasts of the chicken on the pan, and lift up the tail and drumsticks. Brush sauce over the breasts and drumsticks.
Fry meat and vegetable in the hot oil 2 to 3 minutes, turning once. Pour sauce over all. Serve hot or cold.
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