Careme

Instructions

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1. 1.

   Pat 1¼ lb bone-in chicken thighs dry. Season them all over with 1¾ tsp Morton kosher salt and set aside while you prep.

2. 2.

   Dice ½ cup yellow onion and 1 medium carrot (about 4 oz). Seed and mince 1 small jalapeño.

3. 3.

   Dice ½ lb Yukon Gold potatoes into ½-inch pieces. Shuck 2 ears sweet corn and cut the kernels from the cobs.

4. 4.

   Mince 2 garlic cloves, chop ½ cup cilantro, and cut 1 lime into wedges.

5. 5.

   Heat 1 tbsp neutral oil in a medium pot over medium-high heat. Brown the chicken for about 7 minutes total, turning once; transfer to a plate.

6. 6.

   Add the onion, carrot, and jalapeño to the pot with 2½ tsp Morton kosher salt. Cook, stirring, for 4 minutes. Add the garlic and ½ tsp ground cumin; stir for 30 seconds.

7. 7.

   Return the chicken and its juices to the pot. Add the potatoes, ⅓ cup dry long-grain white rice, and 4 cups water. Bring to a simmer, cover, and cook for 22 minutes, stirring once so the rice does not stick.

8. 8.

   Stir in the corn and simmer uncovered for about 6 minutes, until the rice and potatoes are tender and the chicken reaches 175°F. Transfer the chicken to a plate, discard the bones, shred the meat, and return it to the pot.

9. 9.

   Turn off the heat and stir in the cilantro. Ladle the stew into two bowls and serve with lime wedges for squeezing.

Want more detail? See the temperature guide.