One Skillet Mexican Street Corn Chicken
|
Mexican Street Corn Chicken¿ªÔÆÌåÓýs:?4 Prep Time:?20minutes?mins Cook Time:?30minutes?mins Total Time:?50minutes?mins DescriptionSpice up your weeknight dinner with this?easy one skillet Mexican street corn chicken recipe! Featuring tender chicken, charred corn, and a flavorful sauce, this dish is sure to be a hit with the whole family. - 4?Ears?Corn on the Cob,?(or about 2 ? cups frozen, but never canned)
- 1?Egg,?large, beaten
- ??Cup?Flour
- Kosher Salt
- Black Pepper
- 2?Chicken Breasts,?large, boneless, skinless, chopped in 1" pieces
- 3?Tablespoons?Extra Virgin Olive Oil,?divided
- 2?Tablespoons?Chili Powder
- 2?teaspoons?Smoked Paprika
- ??Yellow Onion,?minced
- 2?Cloves?Garlic,?chopped
- 5?Tablespoons?Salted Butter
- 15?ounces?Mexican Crema
- 1?Lime,?juiced
- ??Cup?Cotija Cheese,?crumbled
- ??Cup?Cilantro,?fresh, chopped
- 2?Stalks?Green Onions,?chopped
Cut the corn off 3 of the cobs and scrape any additional milk and pieces of corn off the cob into a bowl. The extra milk will make it more creamy. Set aside. 4 Ears Corn on the Cob The last cob, grill until charring begins and set aside. Place the egg in a shallow dish, whisk and set aside. 1 Egg Place the flour in a separate shallow bowl and season with 1 teaspoon of each seasoning, and salt and pepper. ? Cup Flour,Kosher Salt,Black Pepper Season the chicken with salt and pepper on both sides. Kosher Salt,2 Chicken Breasts,Black Pepper Dredge both sides of the chicken in the egg, and then the flour. Place the chicken on a plate. Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Once shimmering, add the chicken and begin to brown then turn down to medium and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan to a separate plate. 3 Tablespoons Extra Virgin Olive Oil Add 1 tablespoon of butter into the skillet. Add the onion, stirring into the butter. Cook until soft, 5 minutes. ? Yellow Onion,5 Tablespoons Salted Butter Add about a tablespoon of olive oil to the pan along with the corn from the bowl, garlic, chili powder, smoked paprika, and season with salt and pepper. Cook until the corn is soft, about 5 minutes. 3 Tablespoons Extra Virgin Olive Oil,2 Tablespoons Chili Powder,2 Cloves Garlic,2 teaspoons Smoked Paprika Reduce the heat to medium low. Mix in all but 1/3 cup of the crema. Season with salt. Slide the chicken into the sauce and cook until warmed through, 5 minutes. 15 ounces Mexican Crema Remove the skillet from the heat. 1 Lime Cut the grilled corn off the cob and arrange on the dish and finally mix the remaining 1/3 crema with the lime juice or just drizzle both over the dish. Sprinkle on the crumbled cotija cheese, green onions and cilantro! ? Cup Cotija Cheese,? Cup Cilantro,2 Stalks Green Onions
Source: Oh, Sweet Basil
|
