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Author Notes: Special enough for Sunday, easy enough for the weekdays. —dinneralovestory
Makes 4 to 6
- 2 tablespoons olive oil
- 8 ounces smoked andouille sausage, sliced into coins)
- 6-7 bone-in, skin-on chicken thighs
- 1/2 medium onion, chopped
- 1/2 medium jalapeño pepper, seeds removed, minced
- Salt and pepper to taste
- Red pepper flakes to taste
- 2-3 cups fresh corn kernels, uncooked
- 1 cup cherry tomatoes, halved
- Fresh thyme or chopped fresh basil
- Squeeze of fresh lime
- In a Dutch oven or large pot over medium heat, brown the sausage in the olive oil until crispy, about three minutes. Remove the sausage to a large plate and set aside. Raise the heat to medium-high and brown the chicken (in batches if necessary) on both sides until mostly cooked through, about twelve minutes total. Remove the chicken to the plate with the sausage.
- Turn down the heat to medium-low and add the onions, jalapeno, salt and pepper, red pepper flakes if using, and a little more oil if necessary. Stir until the onions are slightly wilted. Add the corn and tomatoes and stir until the vegetables release their juices.
- Nestle the chicken and sausage among the vegetables, cover, and simmer for another 5 to 10 minutes, until the chicken is cooked through.
- Sprinkle with the basil or thyme and serve in bowls. Squeeze with fresh lime.
- This recipe is a Community Pick!