1 pound petite gold potatoes, scrubbed and quartered
1/2 cup uncooked white rice
1/2 cup peas
1/2 cup corn kernels
2 TBSP fresh lime juice
lime wedges for serving
DIRECTIONS
Add the onion, serrano, garlic, and cilantro to a food processor or blender. Pulse into a paste and set aside.
Pat the chicken thighs dry with paper towels and generously season with salt & pepper. Heat the oil in a dutch oven or large pot over medium-high heat. When the oil is hot sear the chicken thighs skin-down down until skin is well browned, about 6 minutes.
Add the cilantro paste from the blender into the pot with the chicken and stir to coat the chicken. Add the chicken stock to the pot and bring to a boil. Cover the pot and simmer over medium-low heat until chicken is cooked through and falling off the bone, about 30 minutes.
Using a slotted spoon transfer the chicken to a large dish. Shred the chicken off the bone using two forks and discard any skin and bones.
Return the chicken to the pot along with the potatoes and rice and return to a boil. Cover the pot and simmer over medium-low heat until potatoes are tender and rice is cooked, about 20 minutes.
Stir in the peas, corn, and lime juice. Simmer, uncovered, over medium-low heat for 2 more minutes. Season with salt & pepper to taste.
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