Chicken: Corn Pepián

Ingredients

• 1 finely chopped onion
• 1 chicken
• 2 tablespoons of ground garlic
• 1 tablespoon of red or yellow chili paste
• ½ kg of corn kernels
• 1 green chili
• Bone broth or water
• Oil
• 2 tablespoons of chopped cilantro
• 1 tablespoon of pepper
• 1 tablespoon of ground cumin
• Salt to taste

Preparation

Cut the chicken into pieces of the desired size and marinate it in a container with salt, pepper, cumin, and garlic for half an hour. Fry the pieces to seal them and set aside. In the same oil, add the chopped onion, garlic, cumin, pepper, and red or yellow chili paste. Fry well without browning, add the reserved chicken pieces, and cover with a little broth or water to cook.

Shuck the corn and blend it with ½ cup of water (or broth) for each cob. Set aside. Once the chicken is fully cooked, gradually add the blended corn, alternating with broth to form a thick sauce. Stir constantly to prevent it from sticking to the bottom of the pot and burning. When the corn is cooked and thickened, add the chopped cilantro, check the salt, and turn off the heat. As it cools, it will thicken; add broth if necessary. Serve with rice.