Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 2 boneless, skinless chicken thighs, trimmed of fat
• 4 cloves garlic, minced
• 2 scallions, sliced, white and green parts divided
• 1 carrot, peeled and sliced
• 1 jalapeno pepper, seeded and finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons ground cumin
• 1 14-ounce c reduced-sodium chicken broth
• 2 plum tomatoes, diced
• 1 ear of corn, husked and cut into 4 pieces
• 1 tablespoon lime juice
• 2 tablespoon finely chopped fresh cilantro

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Cooking Directions

Step 1

Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate.

Step 2

Add the remaining 1 teaspoon oil, garlic, scallion whites, carrot, jalapeno, salt and pepper to the pot and stir to combine. Cover, reduce heat to medium-low and cook until the vegetables begin to soften, 1 to 2 minutes. Uncover, add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes, corn and the cooked chicken; increase heat to medium-high and bring to a simmer, stirring occasionally. Cover, reduce heat to maintain a slow simmer and cook until the vegetables are tender, 5 to 7 minutes. Remove from the heat and stir in scallion greens, lime juice and cilantro.