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)