Author Notes
Special enough for Sunday, easy enough for the weekdays. —dinneralovestory
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Ingredients
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2 tablespoons
olive oil
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8 ounces
smoked andouille sausage, sliced into coins)
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6-7
bone-in, skin-on chicken thighs
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1/2
medium onion, chopped
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1/2
medium jalapeño pepper, seeds removed, minced
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Salt and pepper to taste
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Red pepper flakes to taste
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2-3 cups
fresh corn kernels, uncooked
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1 cup
cherry tomatoes, halved
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Fresh thyme or chopped fresh basil
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Squeeze of fresh lime
Directions
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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.
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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.
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Nestle the chicken and sausage among the vegetables, cover, and simmer for another 5 to 10 minutes, until the chicken is cooked through.
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Sprinkle with the basil or thyme and serve in bowls. Squeeze with fresh lime.
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