- 2 ears of tender corn
- 6 chicken thighs
- 1 medium onion
- 2 cloves of garlic
- ½ red bell pepper
- ½ green bell pepper
- 1 carrot (optional)
- 1 cup of water or chicken broth
- ½ cup of tomato sauce
- Salt, pepper, and cumin to taste
- ¼ cup of oil
Remove the skin from the chicken thighs and season them with salt and pepper to your liking. Set them aside in the refrigerator until it's time to cook.
Dice the onion, the peppers, and crush the garlic. Peel the carrots and the ears of corn. Cut everything into rounds of approximately 5 cm thick.
In a pressure cooker, heat the oil. Add the garlic, onion, and bell pepper. When the onion starts to become translucent, add the chicken.
Remove all the ingredients until the chicken meat begins to change to a white color. Then add the cumin and then the corn wheels, the carrot, and the tomato sauce.
Mix well and add the broth or water. Cover the pressure cooker. Let it cook over medium heat for 25 minutes once it reaches pressure.
Some people also add fresh corn kernels, olives, and a bay leaf, but it's optional.
When the cooking time is up, open the pot and check if the broth has the consistency you like. You can let it reduce more by simmering uncovered.
Serve this dish hot. Remember that it is ideal to accompany white rice, although some people eat it on its own.
Enjoy your meal!