This Hearts of Palm, Corn and Chicken Stew is a very simple one-pot meal that’s surprisingly delightful. What it lacks in color, it makes up in taste. It includes only a handful of ingredients, but a very interesting mix you don’t often see together.
Hearts of palm cooked in a soup, not served raw in a salad? It’s possible! And encouraged. This rarely seen or mentioned ingredient is very similar in taste and texture to artichoke hearts. It’s typically sold in cans and easy to find in any grocery store. I really like pairing it with fresh corn and cilantro. The result is a very light and bright chicken stew.
I like using bone-in, skin-on chicken thighs because all that fat and bones add a lot of flavor to the broth. But you can absolutely use boneless, skinless chicken thighs. I usually remove the skin right before serving, but sometimes – as you can see in these photos, I don’t even bother. If you follow the recipe as is, you don’t even need extra oil; after browning the thighs for a few minutes, that flavorful fat is rendered and then used to saute the other ingredients.
If you can’t find fresh corn, canned corn will do just fine. Don’t like the taste of cilantro? Sad, but you can use parsley instead. Can’t get your hands on hearts of palm? Try using artichoke hearts!
I like serving it with rice or potatoes. And call me crazy, but I made this in the middle of summer and it was perfectly acceptable as a summer stew. But I have a suspicion it would be just as great as a Fall one 😉
If you make this Hearts of Palm, Corn and Chicken Stew, let me know in the comments!
Hearts of Palm Corn and Chicken Stew
4 chicken thighs, skin-on and bone-in
1 small yellow onion (or 1/2 medium onion)
1 can hearts of palm
2 cloves garlic
1 ear corn (or 1/2 can)
2 cups chicken stock
1/4 cup chopped cilantro
salt and black pepper
Season the chicken thighs with salt and pepper.
- Add chicken thighs, skin side down to a large pot over medium high heat. Brown chicken on both sides until golden, about 3 minutes on each side.
In the meantime, prepare the other ingredients: slice the hearts of palm, dice the onion, and chop the garlic and cilantro.
Cut corn kernels from the cob: lay the ear of corn flat on a cutting board. Using a sharp knife, slice down along the cob, as close to the base of the kernels as possible, taking care not to angle the blade into the cob itself.
- Remove the browned chicken and set aside. If there's too much oil in the pot, discard some. Add onion and garlic, and cook until onion is translucent, about 2 minutes.
Add the hearts of palm, and season with salt and pepper.
- Place chicken thighs back in the pot, skin side up. Stir in the chicken stock, scraping the bottom of the pan to dissolve the brown bits into the liquid.
Bring to a simmer and cook for 30 to 35 minutes over medium heat, until chicken is cooked through.
Stir in the corn and cilantro. Serve.
this was delightful and had no business being as good as it was🌽♬ Jersey Giant - Elle King