Lime Chicken Corn Poblano (Printable Recipe)
Punchy chicken thighs with roasted poblano, sweet corn, and cilantro perk up any dinner with loads of flavor.
# Ingredients You'll Need:
→ Lime Chicken
01 -
8 chicken thighs
02 -
zest from one lime
03 -
0.75 teaspoon ground black pepper
04 -
1.5 teaspoons salt
05 -
0.5 teaspoon cayenne pepper
06 -
1.5 teaspoons garlic powder, dried
07 -
1 cup regular flour
08 -
3 tablespoons good olive oil
→ Corn and Poblano Salad
09 -
salt and black pepper, for taste
10 -
0.33 cup fresh cilantro, chopped
11 -
juice from 2 limes
12 -
4 scallions, finely chopped
13 -
1 can (400g) corn, drained
14 -
2 garlic cloves, chopped
15 -
2 poblano peppers, chopped
16 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Get your roasted chicken out and pop it onto plates. Add the corn and poblano salad on the side and dig in right away.
02 -
Move your cooked peppers and garlic to a bowl. Add drained corn, scallions, lime juice, and cilantro. Mix everything really well. Toss in some salt and pepper if you want more flavor.
03 -
Mix the chopped garlic in with the soft peppers and let it cook for about a minute until it smells good.
04 -
Pour olive oil in a different pan and heat it up over medium. Put in the chopped poblano peppers and keep stirring every now and then for about 4 to 5 minutes till soft.
05 -
Place your flour-coated chicken in the hot skillet, skin facing down. Stick that skillet into your oven and let it cook for 30 to 35 minutes till the meat's cooked through and the skin is nice and brown.
06 -
Roll the chicken thighs in the seasoned flour making sure they're all well covered.
07 -
Mix up the flour, garlic powder, cayenne, salt, black pepper, and lime zest together in a bowl until it's all evenly spread out.
08 -
Heat up the olive oil in a 23 cm oven-safe pan over medium setting.
09 -
Turn your oven on and set it to 200°C to get it ready.
# Extra Tips:
01 -
Coat those chicken thighs really well in the flour mix so you get that awesome crunch and flavor.
02 -
If you want it spicier, sprinkle some more cayenne or leave a few poblano seeds in there.