Cream stew made with canned corn

 

[Ingredients for 2 servings]

- 150g chicken thighs

- 1/4 teaspoon salt

- Pepper to taste

- 1 tablespoon flour

- 1 onion (150g)

- 2 medium potatoes

- 300ml milk

- 1 can (180g) creamed corn

- 3/4 teaspoon salt

- 1/2 tablespoon salad oil

- 1/4 head of boiled broccoli

[Preparation]

- Cut the chicken thighs into bite-sized pieces, season with salt and pepper, and coat in flour.

- Slice the onion into wedges. Peel and cut the potatoes into bite-sized pieces.

[Recipe]

1. Add salad oil to a heavy-bottomed pot and sear the chicken thighs, skin-side down, on both sides, then remove from the pot.

2. Sauté the onion over medium heat until soft, then add the potatoes and lightly stir-fry. Add the milk, cover, and simmer over medium heat until the potatoes are tender.

3. Add the canned cream corn and chicken thighs and season with salt. Serve in a serving dish and sprinkle with broccoli.