Fresh One Pan Cheesy JalapeÑo Chicken


One Pan Cheesy JalapeÑo Chicken Elegant E Pan Cheesy Jalapeño Chicken



INGREDIENTS






  • 1 lime sliced

  • 3 1/2 Tbsp vegetable oil divided

  • 3 boneless skinless chicken breasts cut in half and pounded
    to be 1/2 inch thick

  • 1 tsp chili powder

  • 1 tsp dried oregano

  • 3/4 tsp kosher salt

  • 1/2 tsp ground cumin

  • 1/2 tsp black pepper

  • 1/2 tsp dried minced onion

  • 1/4 tsp ancho chile powder

  • 1/2 cup all-purpose flour

  • 1 1/2 – 2 cups frozen corn kernels, thawed (fresh corn works
    as well)

  • 2 jalapeños seeds removed and sliced lengthwise into strips

  • 2 cloves garlic minced

  • 3 Tbsp lime juice (juice of 2-3 limes)

  • 1/2 cup water

  • 1 – 1 1/2 cups shredded Mexican blend cheese (or any cheese
    you prefer)

  • minced fresh cilantro, for garnish

  • extra lime wedges, for garnish













































































INSTRUCTIONS






  1. To a mixing bowl, add chicken, chili powder, oregano, kosher
    salt, ground cumin, black pepper, dried minced onion, and ancho chile powder.
    Toss and massage spice mixture into all sides of chicken.

  2. Add flour to a shallow bowl or plate and lightly dredge
    chicken in flour. Let chicken sit while you heat up your pan.

  3. Heat large oven-safe skillet over MED-HIGH heat. Add lime
    slices to pan and char for 1-2 minutes per side, until charred and brown, as
    desired. Remove to a plate.

  4. Add 2 ½ Tbsp of the vegetable oil to the hot pan and let
    heat through until shimmering.

  5. Add chicken pieces to the hot pan, being careful not to
    overcrowd the pan (you may need to do 2 batches, depending on the size of your
    pan). Cook about 3 minutes per side, until golden brown, then remove to plate.

  6. Move oven rack to the upper third part of the oven and
    preheat broiler to HIGH.

  7. Add remaining 1 Tbsp vegetable oil and then add corn
    kernels, jalapeno slices and garlic. Cook, stirring often, about 2-3 minutes,
    until corn begins to lightly brown.

  8. Add chicken back to the pan, and pour in lime juice and
    water. Cook several minutes (this time can vary depending on your stove – mine
    took 2 minutes), until liquid is mostly absorbed.

  9. Sprinkle with shredded cheese and broil for about 2-3
    minutes, until cheese is melted.

  10. Garnish with minced fresh cilantro and serve with lime
    wedges or charred lime slices.










































This Recipe adapted from >>>> Click Here








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