Chicken thigh Ragout with Corn and Potatoes

For this stew, the meat of chicken thighs is used. I also add potatoes and corn to the chicken stew. Carcass everything in tomato sauce.

Cook: 45 mins

Servings: 6

Ingredients

Directions

Combine flour, chili powder, salt, and black pepper in a plastic bag with fasteners. Put about 1/3 of all chicken meat in a bag and shake the bag well so that all the meat is in the spices. Do the same for the rest of the chicken and spices in the bag.
In a large cast-iron saucepan over medium heat, heat the oil, add the chicken, onion, and garlic, and fry the thighs on all sides until brown.
Then add chopped tomatoes, corn, potatoes, and quinoa (if any) to the pan, pour over everything with broth. Bring the mixture to a boil, then reduce heat, cover the pan and cook for 15-20 minutes, until the potatoes are soft.
Add spinach leaves and lemon juice to a saucepan, cook until spinach wilts, about 2-3 minutes.
Serve the chicken stew sprinkled with lemon zest.

Enjoy your meal!

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