Ingredients Jump to Instructions ↓

  1. 3 teaspoons extra-virgin olive oil, divided

  2. 2 boneless, skinless chicken thighs, trimmed of fat

  3. 4 cloves garlic, minced

  4. 2 scallions, sliced, white and green parts divided

  5. 1 carrot, peeled and sliced

  6. 1 jalapeno pepper, seeded and finely chopped

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon freshly ground pepper

  9. 2 teaspoons ground cumin

  10. 1 14-ounce can reduced-sodium chicken broth

  11. 2 plum tomatoes, diced

  12. 1 ear of corn, husked and cut into 4 pieces 1 tablespoon lime juice

  13. 2 tablespoons finely chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate. Add the remaining 1 teaspoon oil, garlic, scallion whites, carrot, jalapeno, salt and pepper to the pot and stir to combine. Cover, reduce heat to medium-low and cook until the vegetables begin to soften, 1 to 2 minutes. Uncover, add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes, corn and the cooked chicken; increase heat to medium-high and bring to a simmer, stirring occasionally. Cover, reduce heat to maintain a slow simmer and cook until the vegetables are tender, 5 to 7 minutes. Remove from the heat and stir in scallion greens, lime juice and cilantro.


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