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Ingredients
- 1/3-1/2 cup Young Guns Green Chile
- 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 of frozen corn kernels, defrosted
- 1 fresh jalapeno, diced
- 1/4 red onion, diced
- 1 tbsp garlic paste
- 1/2 cup shredded Mexican cheese
- 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 to cover all sides.
- Heat an oven-safe skillet over medium-high heat and add 2 tbsp cooking oil to the pan. Once the oil is hot, add in the chicken. Cook for 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.
- Add the diced jalapeno and onion to the remaining seasoned oil. 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 for 3-5 minutes until the cheese is 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 extra heat!
