Instructions: Cut chicken in 6 to 8 pieces, wash and pat dry with paper towels. Brown chicken in oil until golden on all sides. Remove chicken from pan and reserve. Brown chopped onions lightly in the same oil. Return chicken to the pan with stock and seasonings. Grate lemon rind and reserve. Squeeze lemon and add juice to the stock. Bring stock to a simmer and add the bell pepper strips. Cut kernals from the ear of corn and puree in a blender, add to the stock, cover pan, and simmer for 8 minutes. Turn the chicken breasts and simmer until tender (about 5 minutes). Remove cooked breasts to a serving platter and keep warm while the other pieces finish cooking 15 to 20 minutes. [COOKS

NOTE: Use your judgement here. I find it is usually the backs that I remove first, not the breasts] Transfer remaining chicken to the serving platter and reduce stock rapidly over high heat. Pour sauce over chicken and sprinkle with the reserved lemon rind. I serve over a bed of rice so we dont waste any of the sauce

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