Cazuela de Pollo con Verduras

Instructions

1. Season the chicken thighs generously with salt, pepper and oregano. Heat olive oil in a large heavy pot over medium-high heat and brown the chicken on all sides, about 4 minutes per side. Remove and set aside.
2. In the same pot, sauté the diced onion and minced garlic for 5 minutes until softened. Scrape up any browned bits from the bottom.
3. Return the chicken to the pot. Add the chicken stock and bring to a boil. Skim off any foam.
4. Add the carrots (cut into 3 cm rounds) and corn cobs (cut into thirds). Reduce heat, cover and simmer for 20 minutes.
5. Add the cubed sweet potato and squash. Continue simmering for another 25 minutes until all vegetables are tender and the chicken is cooked through.
6. Taste and adjust seasoning. The broth should be golden and fragrant.
7. Ladle into deep bowls ensuring each serving gets a piece of chicken, corn and varied vegetables. Serve with crusty bread.

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