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Related Video: Elote
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 10 mins
Cal/Serv:
524
Think elote, the ever delightful Mexican street corn, but include some chicken for a one-pan chicken dinner. Comforting yet bright with fresh lime and smoky spices, the dish lifts the mood and satisfies cravings for explosive Mexican flavors.
Corn and red peppers bring a burst of sweetness, but really, any color pepper is great—use whatever you have. Cumin provides depth, while paprika brings a hint of smoke to resemble fire-grilled elote. While crème fraîche can be swapped for cream or sour cream, the rich and slightly tangy creaminess of crème fraîche works particularly well against the heat and acid.
Serve with toppings of queso fresco, fresh cilantro, lime juice, and chiles. You can serve this all on its own, or family-style with warm tortillas, ripe avocados, and pickled red onions (or even with just rice). This is the perfect transitional dish, carrying the bright summer flavors into autumn for any day of the week.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 1/2 cup
(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 cup
tequila or dry white wine
- 1 cup
low-sodium chicken broth
- 1/2 cup
sour cream or crème fraîche
- 3/4 cup
crumbled queso fresco
- 1/2
lime
- 1/4 cup
fresh cilantro leaves
Directions
- Step 1Preheat 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.
- Step 2In 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.
- Step 3In 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.
- Step 4Pour 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.
- Step 5Return chicken and any accumulated juices to skillet. Spoon sauce over.
- Step 6Transfer 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.
- Step 7Crumble cheese over. Squeeze in juice from lime. Top with cilantro and sprinkle with chili powder.
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