Argentine Corn Chicken

Heat the virgin olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces evenly with pepper on all sides.

Add the seasoned chicken to the hot oil and brown on all sides, working in batches if necessary to avoid crowding the pan.

Remove the browned chicken and set aside. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant.

Chop the tomatoes and add them to the skillet along with the bay leaf and marjoram, stirring to combine the flavors.

Return the chicken pieces to the skillet, nestling them into the tomato mixture. Cover and simmer over medium heat.

Stir in the thawed corn kernels and continue cooking covered until the chicken is tender and cooked through.

Remove the bay leaf and adjust seasoning with additional pepper if needed. Serve the chicken and corn mixture hot in shallow bowls with the pan sauce spooned over.