1 pound russet potatoes, peeled and cut into roughly 2-inch chunks
2 medium carrots, peeled and cut into roughly 1/2-inch pieces
2 ears of corn, shucked and cobs cut into roughly 2-inch pieces
1 jalapeno pepper, sliced thin
2 cups chopped green cabbage
1/4 cup freshly chopped cilantro
juice of 1 lime
DIRECTIONS
Pat the chicken thighs dry with paper towels then generously season the chicken all over with salt & pepper.
Heat the oil in a dutch oven over medium-high heat. When the oil is hot cook the chicken skin-side down until skin is well browned, about 5 minutes, then flip the chicken over and cook 1 more minute. Transfer the chicken to a plate and set aside.
Add the garlic, celery, onion, and 1 tsp salt to the pot. Cook while stirring until the vegetables begin to soften, about 3 minutes.
Add the chicken back into the pot skin-side up. Pour in the water and bring to a boil.
Cover the pot and reduce heat to medium-low. Simmer while covered until chicken is tender, about 30 minutes.
Add the potatoes and carrots to the pot and simmer with the lid on for 15 minutes.
Take the lid off and stir in the corn, jalapeno, cabbage, cilantro, and lime juice. Simmer uncovered for 15 more minutes or until all the vegetables are cooked.
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