Preheat oven to 375 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Stem, seed, and dice red pepper into 1" pieces. Cut celery at an angle (bias) into 1/4” thick slices. Peel and halve shallot. Slice shallot into thin strips (julienne). Stem and coarsely chop cilantro. Trim ends on green beans. Drain corn. Rinse chicken, pat dry, and season with a pinch of salt and pepper.

Warm a medium pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook for 3-4 minutes on each side or until deep brown. Transfer chicken to prepared baking sheet and reserve pan (no need to clean pan). The browned bits left on the bottom of the pan will add great flavor to the stew.

Place seared chicken and green beans on prepared baking sheet. Toss green beans with 1 tsp. olive oil and a pinch of salt and pepper. Bake in oven for 10-12 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.

Return pan used to sear chicken to medium-high heat and add red bell pepper, celery, shallot, corn kernels, and Chupe seasoning. Cook, stirring occasionally, for 5-6 minutes, or until vegetables begin to soften and brown.

Add evaporated milk, 1/4 cup water, and half the cilantro to pan and bring to a boil. Reduce heat to medium and cook until sauce thickens, about 5-7 minutes. Add half the Parmesan cheese to sauce and season to taste with salt and pepper.

Arrange sauce and vegetables on the plate and top with chicken breast. Garnish with remaining cilantro and Parmesan and serve green beans on the side.