Instructions:
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant (about 3 minutes).
2. Add the chicken thighs to the pot and season with cumin, paprika, cayenne (if using), salt, and pepper. Brown the chicken on both sides, approximately 3-4 minutes per side.
3. Pour in the chicken broth and water, then bring to a simmer. Cover and cook for 20 minutes, allowing the chicken to become tender.
4. Add the diced potatoes and corn to the pot. Cook for an additional 15 minutes or until the potatoes are soft and the corn is tender.
5. Stir in the frozen peas, fresh cilantro, and heavy cream. Simmer for 5 minutes, ensuring all the flavors meld together.
6. Adjust seasoning to taste with salt and lime juice.
7. Remove from heat and serve hot, garnished with extra cilantro and a lime wedge on the side.
8. Serve. Enjoy!
Note: you can also add Carrots in this Recipe depends of your Taste or if available)
