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.