Corn is a food that grows in the island of Cuba. The Cuban aborigines used it a lot in their meals, considering it a tribute to the gods because of its golden yellow color. The recipe we bring you, the corn stew, is the result of many years of harvesting and using corn, which became an important element in Cuban cuisine.
It originates from the island of Cuba, where corn has been a traditional food since ancient times.
The Cuban aborigines revered it for its golden yellow color, considering it a tribute to the gods.
Are you ready to enjoy this exquisite recipe together? Let's get to work and cook with the family!
Cuban Corn Stew
Ingredients
5 Ears of fresh corn
3 Skinless chicken thighs
3 Cloves of garlic
1 Piece of red bell pepper
1 Piece of green bell pepper
½ Red onion
1 Chopped chives
Water
½ cup of Dry white wine
1 tablespoon of Vinegar
Preparation
Step 1 : In a pressure cooker, place the water with the chicken and corn cut into pieces or shelled as preferred.
Step 2 : Let it sit in the water until the cooker reaches pressure, then wait for 20 to 25 minutes and let it rest until the pressure is released.
Step 3 : Once the pressure has subsided in the cooker, add all the other ingredients already ground in a food processor, along with the vinegar and white wine.
Step 4 : Cover the cooker again and when it reaches pressure, let it cook for another 10 minutes.
Step 5 : After the pressure has been released again, uncover the cooker and dry the stew a bit.
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