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Ingredients 0/13
Why This Recipe Is So Good
This stew is perfect for busy weeknights because it comes together quickly without sacrificing flavor. The combination of tender chicken and sweet corn makes a comforting meal that the whole family will enjoy. Plus, it’s hearty and satisfying without being heavy.
Helpful Chef Tips
- Use boneless, skinless chicken thighs for juicier meat.
- Add a pinch of smoked paprika for a subtle smoky flavor.
- Stir occasionally to prevent sticking and help flavors meld.
- Add a pinch of smoked paprika for a subtle smoky flavor.
- Stir occasionally to prevent sticking and help flavors meld.
Step 1
Gently heat some olive oil in a saucepan over medium heat. Toss in the chicken, onion, red bell pepper, and garlic, and cook everything together until the chicken is no longer pink and the onion has softened—this usually takes about 3 to 5 minutes. Pour in the chicken broth and add the corn, stirring it all together.
Step 2
In a small bowl, whisk the milk and cornstarch until smooth, then stir this mixture into the pot. Bring the stew to a boil, then lower the heat and let it simmer gently for about 15 minutes until it thickens up nicely.
Step 3
Finally, stir in the white beans, Cheddar cheese, and a pinch of salt and pepper. Let it simmer for another 5 minutes or so, just until the cheese melts and everything is heated through. Serve warm and enjoy!
Serving Ideas For Family Meals
Serve this stew over steamed rice or with crusty bread to soak up the delicious broth. A simple green salad on the side adds freshness and balances the meal nicely.
Freezing Tips
Let the stew cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 3 days. For longer storage, freeze in portioned containers and thaw overnight before reheating.
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people cooked this recipe
