Creamy Roasted Corn Carbonada with Chicken, Squash, and Basil

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. On a baking tray, toss 200 g (about 1 1/3 cups) of the corn kernels with 1 tablespoon vegetable oil. Roast for 12 to 15 minutes at 220 °C / 425 °F until lightly golden. Set aside.

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   2. Season the chicken with 1 teaspoon salt, the black pepper, and half of the minced garlic.

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   3. Heat a large pot over medium-high heat. Add the remaining tablespoon of vegetable oil and brown the chicken for 5 to 7 minutes, stirring, until colored on the outside. Remove and set aside on a plate.

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   4. In the same pot, add the onion, carrot, and red bell pepper. Cook for 5 minutes over medium heat until they start to soften. Add the remaining garlic, cumin, oregano, and paprika, and cook 1 minute more.

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   5. Add the squash and potatoes. Stir well to coat them with the vegetable base and spices.

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   6. Return the chicken to the pot and add the hot chicken broth. Once it comes to a gentle boil, lower the heat and cook covered for 20 minutes.

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   7. Meanwhile, place 100 g (about 2/3 cup) of the unroasted corn, the whole milk, and 2 tablespoons of hot broth from the pot into a blender. Blend until smooth.

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   8. Uncover the pot and add the peas, the reserved roasted corn, and the blended corn-milk mixture. Cook for 10 more minutes over medium-low heat, stirring occasionally, until the potatoes and squash are tender and the broth is lightly creamy.

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   9. Add the fresh basil, lemon juice, and the remaining salt. Cook 1 more minute, taste, and adjust seasoning if needed.

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    10. Serve the carbonada very hot, making sure each bowl gets chicken, vegetables, and the creamy roasted-corn broth.