If you’re in the mood for a warm, nourishing meal that’s both simple and satisfying, this chicken stew with corn rice is for you. It combines tender chicken, aromatic herbs, colorful vegetables, and a buttery corn-infused rice that’s perfect for soaking up the rich sauce.
🛒 Ingredients
For the Stew
- 2 chicken legs, separated into drumsticks and thighs
- 1/3 red bell pepper, diced
- 1/3 green bell pepper, diced
- 1/3 orange bell pepper, diced
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground coriander
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp white pepper
- Salt, to taste
- 2 tbsp tomato paste
- 150 ml white wine
- 1 large tomato, blended
- Water (just enough to cover the chicken)
- 2 potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- A handful of green peas (fresh or frozen)
For the Corn Rice
- 120 g rice
- 1 small onion, finely chopped
- 1 tbsp butter
- Salt, to taste
- Kernels from 1 fresh corn cob (or canned corn)
🍳 Instructions
Step 1: Sear the Chicken
Season the chicken pieces. In a large pot, sear them until golden brown on both sides. Remove and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the diced bell peppers and cook for a few minutes. Then add the chopped onion and garlic. Sauté until soft and fragrant.
Step 3: Spice it Up
Add the coriander, thyme, oregano, white pepper, and a pinch of salt. Stir for about one minute to toast the spices.
Step 4: Create the Sauce
Add the tomato paste and stir to coat everything. Deglaze with white wine, then add the blended tomato. Pour in just enough water to cover the ingredients. Return the chicken to the pot.
Step 5: Let it Simmer
Simmer gently on low heat for around 1 hour, or until the chicken is fully cooked and tender.
Step 6: Add the Vegetables
Add the potatoes first. After 5 minutes, add the carrots. Simmer until both are fork-tender.
Step 7: Finish with Peas
Add the peas at the very end and cook for no more than 1 minute, just to heat them through.