Recipe
Corn Stew with Chicken
Cuban stew of tender corn cobs and chicken thighs in a sofrito with tomato and cumin, made in a pressure cooker. Ideal with white rice.
- Preparation10 min
- Cooking30 min
- Total time40 min
- Servings4 servings
- DifficultyEasy
Corn stew with chicken is a dish of traditional Cuban cuisine, very common in rural areas. It is flavorful, very nutritious, and its broth is perfect for soaking up white rice.
Ingredients
Check off the ingredients you have.
Method
- Remove the skin from the chicken thighs and season them with salt and pepper to your liking. Keep them in the refrigerator until ready to cook.
- Chop the onion and peppers into cubes, and crush the garlic.
- Peel the carrot and clean the corn cobs. Cut them into rounds about 5 cm thick.
CiberCuba - Heat the oil in a pressure cooker. Add the garlic, onion and pepper.
- When the onion begins to become translucent, add the chicken and stir until the meat starts to turn white.
- Add the cumin and then the corn rounds, the carrot and the tomato sauce.
CiberCuba - Mix well and add the broth or water. Cover the pot and cook over medium heat for 25 minutes from when it comes to pressure.
- When cooking is finished, open the pot and check if the broth has the consistency you like. If you want it thicker, let it boil uncovered over low heat.
CiberCuba - Serve hot, accompanied by white rice. Enjoy!
CiberCuba
