Mexican Street Corn Chicken Skillet
Recipe: https://recipestripper.com/recipes/182d7a91-5ada-4575-90f6-f9d091a24dd6
Original source: https://www.delish.com/cooking/recipe-ideas/a61544943/mexican-street-corn-chicken-skillet-recipe/

Think elote, the ever delightful Mexican street corn, but include some chicken for a comforting yet bright and smoky one-pan chicken dinner.
Yield: 4 serving(s)
Prep time: PT15M
Cook time: PT0S
Total time: PT1H10M

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