Fajita-Style Chicken with Corn, Onions, and Peppers #recipe by @LeslieKarst

 

This is a recipe I came up with inspired by the boneless/skinless chicken breasts and poblano chiles I had on hand. It doesn’t look terribly pretty (see photo at the end of post), but I can assure you it tasted delicious—the perfect filling for corn or flour tortillas. Though next time I make it, I’ll use the yogurt/sour cream as a garnish, rather than stirring it in, which will make the dish more attractive.

 

What makes this recipe different from others is that I simmer the chicken in the juice from the canned corn, which imparts a slightly sweet, corny flavor and makes for very tender chicken.

Poblano chilis—the variety used for chiles rellenos—are quite mild, but with a marvelous flavor.

Note that although I used yogurt here, since I didn’t have any sour cream on hand, either would work fine.

Fajita-Style Chicken with Corn, Onions, and Peppers

(serves 2)

Ingredients

1 large or 2 medium boneless, skinless chicken breasts, cubed

1 teaspoon garlic powder, divided into two ½ teaspoons

¼ teaspoon salt

½ teaspoon black pepper

4 tablespoons neutral oil, such as canola, divided

1 can corn, with its juice

1 medium onion, thinly sliced

2 poblano chiles, seeded and sliced into thin strips

½ teaspoon ground cumin

½ cup yogurt or sour cream

 

Directions

Preheat oven to 450 degrees F.

Toss the chicken pieces with ½ teaspoon of the garlic powder, ¼ teaspoon of the salt, and ½ teaspoon of the pepper.

Heat over medium-high heat 2 tablespoons of the oil in a heavy skillet till shimmering, then add the chicken and fry, stirring often, until it starts to brown.

 

Add the juice from the can of corn to the chicken and stir. 

 

Turn the heat to low and simmer, covered, until the liquid has cooked away and the chicken is nicely browned—about 10 minutes. Stir at least once while the liquid is reducing.

 

While the chicken is simmering, toss the sliced onion and peppers with 2 tablespoons of oil, then place on on a baking sheet in the oven. Roast the veggies, flipping them over half-way through, until softened and browned—about 15-20 minutes. 

 

Once the corn liquid has cooked away, add the corn from the can to the chicken, then add ½ teaspoon cumin and ¼ teaspoon garlic powder and stir to mix. Cook over medium-high heat until the corn starts to brown. 

 

Add the roasted onions and peppers to the chicken and corn. Season with salt and pepper to taste.

 

 

Add ½ cup yogurt or sour cream to the pan and stir in, or, alternatively, use it as a garnish for the dish. Serve with hot corn or flour tortillas.

 

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