Spicy Chipotle Chicken & Corn Winter Creamy Stew
This hearty and warming stew is perfect for a cold winter's day. Tender chicken, sweet corn, and a creamy, spicy broth make this a comforting and flavorful meal.
Equipment
- Dutch oven
- heavy-bottomed pot
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 garlic minced
- 1 red bell pepper diced
- 1.5 tsp chipotle powder
- 0.5 tsp ground cumin
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup frozen corn
- 0.5 cup fresh cilantro chopped, for garnish
- Salt to taste
- black pepper to taste
Instructions
Preparation
- Pat the chicken pieces dry and season them with salt, pepper, chipotle powder, and cumin.
- Heat olive oil in a Dutch oven or pot over medium-high heat. Brown the chicken for 5-7 minutes, then remove it to a plate.
- Add onion and red bell pepper to the pot and cook until softened, about 8-10 minutes. Stir in minced garlic for another minute.
- Sprinkle flour over the vegetables and stir for 1-2 minutes until a light paste forms.
- Gradually whisk in chicken broth, scraping the bottom of the pot. Bring to a simmer, then reduce heat to low.
- Return the browned chicken to the pot, cover, and simmer for 15-20 minutes until cooked through.
- Stir in whole milk and frozen corn. Cook for 5 minutes until the stew thickens slightly and the corn is heated.
- Ladle the stew into bowls and garnish with fresh cilantro.
Notes
Adjust chipotle powder to your desired spice level. For a thicker stew, you can add a cornstarch slurry at the end.