How to make it

  • 1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Working with one ear of corn at a time, stand the corn on end inside a large bowl. Use a paring knife to cut the kernels off the cob. Using the back of a butter knife, scrape any remaining pulp off the cob and into the bowl. Discard the cobs.
  • 2. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and brown on both sides, 5 to 8 minutes, reducing the heat if the pot begins to scorch. Transfer the chicken to a medium bowl. Repeat with the remaining 1 tablespoon oil and the remaining chicken; transfer to the bowl. When the chicken is cool enough to handle, remove and discard the skin.
  • 3. Pour off all but 1 tablespoon of the fat left in the pot. Add the kielbasa and cook over medium heat until it begins to brown, about 2 minutes. Stir in the peppers, onions, celery, cayenne, and 1/4 teaspoon salt and cook until the vegetables are softened, 8 to 10 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the corn, scraping up any browned bits. Stir in the broth and bring to a simmer.
  • 4. Add the chicken with any accumulated juices and the bay leaves and bring to a simmer. Cover, place the pot in the oven, and cook until the chicken is very tender but not quite falling off the bone, about 1 1/4 hours.
  • 5. Remove the pot from the oven, transfer the chicken to a cutting board, and remove the bay leaves. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces; discard the bones.
  • 6. If the sauce is too thin, continue to simmer the stew over medium-high heat as needed to thicken. Off the heat, stir in the shredded chicken, cover, and let stand for 5 minutes. Stir in the cilantro and season with salt and pepper to taste before serving.

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