Spicy Chicken Stew

Season the bone-in, skinless chicken thighs generously with kosher salt, pepper, chili powder, cumin, and cayenne powder, then lightly dredge them in flour, shaking off any excess.

Heat canola oil and olive oil together in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear the chicken thighs for 4-5 minutes per side until golden brown and set aside.

In the same pot, sauté the diced onion, minced garlic, and sliced carrots over medium heat until softened and fragrant, about 5 minutes, scraping up the browned bits from the bottom.

Stir in the tomato paste, red curry paste, and salsa, cooking for 2 minutes to deepen the flavors before deglazing the pot with white wine.

Add the diced tomatoes, chicken broth, bay leaf, and cubed red potatoes, stirring everything to combine into a cohesive braising liquid.

Return the seared chicken thighs to the pot, nestle them into the liquid, and bring the stew to a boil before reducing the heat to low and simmering partially covered for 35-40 minutes until the chicken is fall-off-the-bone tender.

Stir in the white corn kernels during the last 10 minutes of cooking, allowing them to heat through and absorb the spiced broth.

Remove the bay leaf, taste and adjust seasoning with kosher salt and pepper, then ladle the stew into bowls and garnish generously with fresh chopped parsley before serving.