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Rustic Mexican Stew Recipe

Nutrition per serving    (USDA % daily values)
CAL
414
FAT
43%
CHOL
47%
SOD
50%

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Ingredients for 2 servings

1 ear of corn, husked and cut into 4 pieces

3 teaspoons extra-virgin olive oil, divided

4 cloves garlic, minced

1/4 teaspoon freshly ground pepper

1 carrot, peeled and sliced

1 jalapeno pepper, seeded and finely chopped

2 plum tomatoes, diced

1/4 teaspoon salt

2 scallions, sliced, white and green parts divided

2 tablespoons finely chopped fresh cilantro

1 tablespoon lime juice

2 teaspoons ground cumin

1 14-ounce can reduced-sodium chicken broth

2 boneless, skinless chicken thighs, trimmed of fat

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