It’s hot outside…so hot that I can’t really come up with a unique name for this one. Regardless, it’s a pretty simple combination of chicken, corn, peppers, and a few handfuls of herbs. It’s similar to my riff on Ajiaco but without the sweet potatoes, and more chilies. It’s been a busy few weeks, but these are the times when I come up with the best practical meals to fight back against hunger.
If I had time, I would’ve grilled everything before I tossed it into the pot– but in the interest of speed, I got a hard sear on the chicken, then put the corn and peppers under the broiler for a few minutes. Not long enough, but it still added a little bit of flavor.
When it comes to herbs, use all of them–seriously. Thyme, Rosemary, Oregano, Cilantro, and Parsley. You don’t need many spices this time around, though; paprika, black pepper, and salt. Add some butter– or even better confit garlic and capers, and let it simmer.
4 Chicken Skinless Chicken Thighs
3 Cups Grilled Corn
2 Grilled Bell Peppers, diced
4 Cloves of Garlic, diced
4 Green Onions, diced
1 Serrano Chili
1 Cup Cilantro/Parsley, chopped
1/2 Cup Herbs (Oregano, Rosemary, Thyme)
1 Tbs Butter
1 Tbs Paprika
Salt & Pepper to taste.
- Season the chicken with salt, pepper, and paprika, then sear on high heat on all sides. Remove from heat, then reduce the heat to medium, and sauté grilled corn, green onions, garlic, and peppers. Season with salt, then add butter, chicken, and cover with water.
- Maintain a low boil for about thirty minutes, then add herbs, and taste for seasoning. Add capers, and remove from the heat.
- Use two forks to shred the chicken, then stir.
- Plate and serve.