Ingredients

2 tablespoons olive oil
1 lb chicken breast, cut into chunks
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 medium-sized carrots, peeled and sliced ½ inch disks
1 medium potato, peeled and cut into small cubes
1 small onion, finely diced
1 large corn cob, cut into four pieces
3 to 4 cups chicken stock
1 tablespoon lime juice
2 oz angel hair or rice, cooked according to package directions
Kosher salt and freshly cracked black pepper to taste

Directions

In a large pot saute chicken on a medium-high heat, getting a hard, brown sear on the outside, about 3 to 4 minutes. Don’t worry about it not being cooked through at this point. Toss in cumin, oregano, and chili powder stirring to bloom the spices, about 30 seconds to a minute.

Reduce heat and add carrots, potato, onion, corn, and chicken stock. Season with pepper.

Bring stew to a boil, reduce to a simmer, cooking until the vegetables are softened, about 15 to 18 minutes.

Add in lime juice and season with salt and pepper. Serve with angel hair pasta or rice and enjoy.