- 2 young ears of corn
- 6 chicken thighs
- 1 medium onion
- 2 cloves of garlic
- ½ red pepper chili
- ½ green pepper chili
- 1 carrot (optional)
- 1 cup water or chicken broth
- ½ cup tomato sauce
- Salt, pepper and cumin to taste
- ¼ cup oil
Remove the skin from the chicken thighs and season them to your liking. Reserve them in the refrigerator until ready to cook.
Dice the onion, peppers and crush the garlic. Peel the carrots and corn on the cob. Cut everything into rounds approximately 5 cm thick.
In a pressure cooker, heat the oil. Add garlic, onion and pepper. When the onion begins to turn translucent, add the chicken.
Stir all the ingredients until the chicken meat begins to turn white. 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 after gaining pressure.
Some people also add shelled sweet corn, olives and a bay leaf, but it is optional.
When the cooking time is up, open the pot and check if the broth has the consistency you like. You can let it dry more by simmering and uncovered.
Serve this dish hot. Remember that it is ideal to accompany white rice, although some people eat it acapella.
Enjoy your meal!