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Clean recipe · delish.com

Mexican Street Corn Chicken Skillet

Think elote, the ever delightful Mexican street corn, but include some chicken for a comforting yet bright and smoky one-pan chicken dinner.

Original recipe: delish.com

Yield:
4 servings
Prep:
15 min
Cook:
0 sec
Total:
1 hr 10 min
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Ingredients

  1. 1/2 c. (60 g.) all-purpose flour
  2. Kosher salt
  3. Freshly ground black pepper
  4. 4 (6-oz.) boneless, skinless chicken breasts
  5. 2 tbsp. neutral or extra-virgin olive oil, divided
  6. 1 shallot, finely chopped
  7. 1 ear of corn, shucked, kernels removed
  8. 1/2 red bell pepper, seeds and ribs removed, finely chopped
  9. 1 tbsp. tomato paste
  10. 2 cloves garlic, finely chopped
  11. 1/2 tsp. chili powder, plus more for serving
  12. 1/2 tsp. ground cumin
  13. 1/4 tsp. dried oregano
  14. 1/4 tsp. smoked paprika
  15. 1/4 c. tequila or dry white wine
  16. 1 c. low-sodium chicken broth
  17. 1/2 c. sour cream or crème fraîche
  18. 3/4 c. crumbled queso fresco
  19. 1/2 lime
  20. 1/4 c. fresh cilantro leaves

Instructions

  1. Preheat oven to 375°. On a shallow plate, season flour with salt and pepper. Pat chicken dry and coat on all sides with seasoned flour; shake off excess.
  2. In a large cast-iron or heatproof skillet over medium-high heat, heat 1 Tbsp. oil. Cook chicken, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate.
  3. In same skillet over medium heat, heat remaining 1 Tbsp. oil. Cook shallots, stirring occasionally, until just softened, about 3 minutes. Add corn kernels, bell peppers, and tomato paste and cook, stirring, until paste is brick red, 2 to 3 minutes. Add garlic, chili powder, cumin, oregano, and paprika and cook, stirring, until fragrant, about 1 minute more.
  4. Pour in tequila, scraping off any browned bits from bottom of pan. Add broth and bring to a simmer. Stir in crème fraîche; season with salt and pepper. Simmer, stirring occasionally, until liquid is slightly reduced and thickened, about 5 minutes.
  5. Return chicken and any accumulated juices to skillet. Spoon sauce over.
  6. Transfer to oven and bake, turning chicken halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165°, 10 to 12 minutes.
  7. Crumble cheese over. Squeeze in juice from lime. Top with cilantro and sprinkle with chili powder.