Chicken, Tomato and Corn Ragout With Cilantro
serves 2-4
Recipe from cookthink
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.
ingredients
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
timer
prep: 15 minutes
total: 40 minutes
tools
large sauté pan
tongs
instructions
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.
