Chicken, Tomato and Corn Ragout With Cilantro
serves 2-4
This rich ragout with its sweet combination of corn and tomatoes could easily be eaten by itself, but is also great served over rice or egg noodles.
2 boneless, skinless chicken breast halves (1 whole breast), cut into bite-size pieces
kosher salt and fresh ground black pepper
1 tablespoon olive oil
1 medium onion, diced
1 jalapeño, seeded and minced
1 1/2 cups corn kernels
1/2 pound cherry tomatoes, halved
1 1/2 cups low-sodium chicken broth
1/4 cup chopped fresh cilantro
1 tablespoon unsalted butter
prep: 15 minutes
total: 40 minutes
large sauté pan
tongs
1. Prep the ingredients. Season the chicken pieces with a sprinkling of salt and pepper.
2. Heat the olive oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken. Cook, turning the chicken to brown on all sides, 6-8 minutes total.
3. Stir in the onion and jalapeño, and cook 2 minutes. Add the corn, tomatoes and enough broth to almost cover the ingredients. Bring everything to a simmer and cook, uncovered, until the chicken is cooked through, 8-10 more minutes.
4. Just before serving, add the cilantro and butter. Stir constantly for a minute to incorporate the butter and thicken the sauce. Add more salt and pepper to taste.
2. Heat the olive oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken. Cook, turning the chicken to brown on all sides, 6-8 minutes total.
3. Stir in the onion and jalapeño, and cook 2 minutes. Add the corn, tomatoes and enough broth to almost cover the ingredients. Bring everything to a simmer and cook, uncovered, until the chicken is cooked through, 8-10 more minutes.
4. Just before serving, add the cilantro and butter. Stir constantly for a minute to incorporate the butter and thicken the sauce. Add more salt and pepper to taste.
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