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Mexican Stew with Roasted Corn

August 5, 2012
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Mexican Stew with Corn I had a cup of leftover poblano raisin sauce from the weekend. I decided to make my favorite kind of meal- a one pot meal. I bought some boneless skinless chicken thighs. That is all I needed since I took the rest out of my fridge and pantry.

I sauteed some onion and carrots with olive oil. I added the sauce, chicken and chicken broth. I let the chicken cook for a while.. until it was ready to fall apart. Considering it is a stew, it took me all of 45 minutes to make. The trick to really good flavor was of course the yummy sauce.. but I also sauteed the chicken pieces in some hot olive oil before I cooked the onions and the garlic. The browning of the meat gives the stew a delicious, nutty flavor and the chicken tastes really good also. The roasted corn complemented the dish really well. I always have a few packs in my freezer was such occasions. A generous helping of fresh cilantro completed the dish. I served it with a big salad and a dollop of guacamole… delish!

  • 2 tablespoons extra virgin olive oil
  • 1 pound chicken thighs, skinless with bones
  • Salt
  • Pepper
  • 1 cup leftover poblano and raisin sauce
  • 1 medium yellow onion, sliced
  • ½ cup shredded carrots
  • 1 cup chicken broth
  • 1 cup roasted corn
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with olive oil on high heat. Sprinkle the chicken pieces with salt and pepper. Brown the pieces on both sides on high heat. Keep aside. Add the onion and carrots and sauté on medium heat for 3 to 4 minutes. Add the leftover sauce, chicken broth and chicken pieces. Bring to a boil and lower to a simmer. Cover with lid and cook for twenty minutes. Take the lid off and add the roasted corn and check for seasonings. Cook on a simmer for another fifteen minutes. Garnish with cilantro and serve with polenta.

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