Cilantro Chicken Stew with Sweet Corn

This Peruvian-inspired chicken-and-cilantro stew turns September sweet corn and potatoes into a hearty stovetop dinner for two.

This recipe may need another look before cooking.

It scored 6/10, below our 8/10 retry mark.

Foster Farms Fresh & Natural Chicken Thighs Family Pack, bone-in thighs
1¼ lb (about 2 thighs) $2.79
Morton kosher salt
2½ tsp, divided
yellow onion
½ cup diced $0.89
carrot
1 medium (about 4 oz), diced $1.29
Yukon Gold potatoes
½ lb, diced $1.29
garlic
2 cloves, minced $0.79
jalapeño
1 small, seeded and minced $1.99
sweet corn
2 ears, kernels cut from cobs $0.33
cilantro
½ cup chopped $1.69
lime
1, cut into wedges $1.29
neutral oil
1 tbsp
ground cumin
½ tsp
dry long-grain white rice
⅓ cup $1.79

Pat 1¼ lb bone-in chicken thighs dry and season all over with 1¾ tsp Morton kosher salt. Set aside while you prepare the vegetables.
Prep the produce:
- ½ cup yellow onion, diced
- 1 medium carrot (about 4 oz), diced
- ½ lb Yukon Gold potatoes, diced into ½-inch pieces
- 2 garlic cloves, minced
- 1 small jalapeño, seeded and minced
- 2 ears sweet corn, shucked with kernels cut from the cobs
- ½ cup cilantro, chopped and divided into two ¼-cup portions
- 1 lime, cut into wedges
Keep the corn and one portion of cilantro aside for finishing.
Heat 1 tbsp neutral oil in a medium pot over medium-high heat. Brown the chicken for about 7 minutes total, turning once, then transfer it to a plate.
Add the onion, carrot, and jalapeño to the pot with ¾ tsp Morton kosher salt. Cook, stirring, for 4 minutes. Stir in the garlic and ½ tsp ground cumin for 30 seconds.
Return the chicken and its juices to the pot. Add the potatoes, ⅓ cup dry long-grain white rice, the first portion of cilantro, and 3½ cups water. Bring to a simmer, cover, and cook for 22 minutes, stirring once to keep the rice from sticking.
Stir in the corn and simmer uncovered for about 6 minutes, until the rice and potatoes are tender and the chicken reaches 175°F. Remove the chicken, discard the bones, shred the meat, and return it to the stew.
Ladle into two bowls. Scatter the reserved cilantro over each and serve with lime wedges for squeezing.

Drink pairing: A crisp Sauvignon Blanc complements the cilantro and lime.

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