- 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 and peppers, and crush the garlic. Peel the carrots and the ears of corn. Cut everything into slices about 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 starts to turn white. Then add the cumin, followed by the corn rounds, carrot, and tomato sauce.
Mix well and add the broth or water. Cover the pressure cooker. Let it cook over medium heat for 25 minutes after it has reached pressure.
Some people also add fresh corn kernels, olives, and a bay leaf, but this is optional.
Once the cooking time is up, open the pot and check if the broth has the consistency you prefer. You can allow it to reduce further by simmering it uncovered.
Serve this dish hot. Remember, it's ideal for pairing with white rice, although some people enjoy it on its own.
Enjoy your meal!