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I served this over arepas, which are South American buns made out of special corn meal. We slice the arepas, spread the exposed halves with butter, spoon some of this stew on top, and sprinkle cheddar cheese on top of that. Then eat them like sandwiches. Arepas are my kids’ favorite foods. I imagine that this stew would also be delicious served over rice, or in soft, warm corn tortillas.
12 skinless chicken thighs, about 3 1/3 lbs.
1 large Spanish onion, chopped
1 green pepper, chopped
½ tsp salt
1 TBS ground cumin
2 TBS olive oil
1 tsp oregano
1 cup broth (I used leftover liquid from pork pot roast; see yesterday’s blog post. You could use chicken broth or water, instead.)
¼ lb. spinach, chopped
2 cups frozen corn
grated cheddar cheese to sprinkle on top of individual servings (optional)
Saute onions and green peppers in olive oil until onions are translucent. Add cumin and salt and sauté for another couple of minutes. Place sautéed onions and peppers in bottom of slow cooker. Place chicken thighs on top of vegetables. Sprinkle oregano and additional salt on chicken, then add broth. Cook on high for 1 hour, then reduce to low and cook for an additional 2 hours. Add chopped spinach and corn and cook for another hour. Take meat off of chicken pieces and return to pot, and stir to combine everything. Serve over rice or arepas. If desired, sprinkle grated cheddar cheese on top.