Cheesy One-Pan Green Chile Chicken
Ingredients
3-5 boneless skinless chicken thighs
2-3 tbsp taco seasoning
1/2 cup all-purpose flour
2 tbsp neutral cooking oil
1 15 oz bag frozen corn kernels, defrosted
1 fresh jalapeno, diced
1/4 red onion, diced
1 tbsp garlic paste
1/2 cup shredded Mexican cheese
1/3-1/2 cup Young Guns Green Chile
1/2 cup water
2 tbsp lime juice
White or brown rice
Fresh cilantro
Additional lime wedges
2-3 tbsp taco seasoning
1/2 cup all-purpose flour
2 tbsp neutral cooking oil
1 15 oz bag frozen corn kernels, defrosted
1 fresh jalapeno, diced
1/4 red onion, diced
1 tbsp garlic paste
1/2 cup shredded Mexican cheese
1/3-1/2 cup Young Guns Green Chile
1/2 cup water
2 tbsp lime juice
White or brown rice
Fresh cilantro
Additional lime wedges
Instructions
- To a mixing bowl, add chicken and taco seasoning. Toss to coat. Add flour to the same bowl and press down on the chicken making sure to cover all sides.
- Heat an oven safe skillet over medium high heat and add about 2 tbsp cooking oil to the pan. Once oil is hot, add in the chicken. Cook about 3-5 minutes per side depending on thickness or until nice and golden brown. Remove to a plate.
- Preheat the oven to broil. Start to cook your rice per package instructions.
- To the remaining seasoned oil add in the diced jalapeno and onion. Cook for about 5 minutes until nice and charred. Next add in the defrosted kern kernels and Young Guns Green Chile. Cook for an additional 8-10 minutes until the corn starts to brown. Remove from heat.
- Add water and lime juice to the corn mixture. Sprinkle on the cheese and top with chicken. Transfer the skillet to the oven and broil 3-5 minutes until the cheese is nice and bubbly and water is absorbed.
- To plate, start with a scoop of the rice and top with the corn and chicken. Garnish with additional cheese, cilantro, lime, and green chile if you like a little extra heat!