Chilean Tomato Stew with Cochayuyo and Cumin Chicken, Golden Corn and Basil

Instructions

1. 1

   1. Place the dried cochayuyo in a bowl with plenty of warm water and soak for 20 minutes. Drain, rinse, and finely chop it. Set aside.

2. 2

   2. Heat 1 tablespoon of oil in a wide pot over medium-high heat. Season the chicken with half of the salt, the black pepper, and the cumin. Sear for 5 to 6 minutes until lightly browned on the outside. Remove and set aside.

3. 3

   3. In the same pot, add another tablespoon of oil. Sauté the onion, red bell pepper, and garlic for 6 minutes over medium heat, until the onion turns translucent. Add the paprika paste and oregano, and cook 1 minute more.

4. 4

   4. Add the chopped tomatoes, white wine, and the remaining salt. Cook for 8 minutes over medium heat, stirring occasionally, until the tomatoes release their juices and begin to break down.

5. 5

   5. Return the chicken to the pot, add the chopped cochayuyo, and pour in the hot chicken broth. Mix well, partially cover, and cook over medium-low heat for 18 minutes, until the chicken is cooked through and the cochayuyo is tender.

6. 6

   6. Meanwhile, heat the remaining tablespoon of oil in a large skillet. Add the corn kernels and sauté for 5 to 7 minutes over medium-high heat until lightly golden in spots.

7. 7

   7. Add the golden corn to the pot and cook everything together for 4 more minutes to blend the flavors. Adjust salt and pepper if needed.

8. 8

   8. Turn off the heat and add the chopped fresh basil. Stir gently and let the stew rest for 2 minutes before serving.

9. 9

   9. If you want to keep the stew warm before serving, you may hold it in the oven at 200 °F / 95 °C for up to 10 minutes, tightly covered so it does not dry out.