Imported from Instagram

Chipotle Chicken with Creamy Mexican-Style Corn

Name: Chipotle Chicken with Creamy Mexican-Style Corn
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 chicken breast (Cut lengthwise into 2 pieces); 2 tbsp chipotle adobo sauce (For the marinade); 0.5 tsp salt (For the marinade); 0.5 tsp black pepper (For the marinade); 0.5 tsp ground cumin (For the marinade); 0.5 tsp dried oregano (For the marinade); 0.5 tsp chili powder (For the marinade); 1 tbsp fresh cilantro (Chopped; for the marinade); 1 tbsp olive oil (For the marinade); lime juice (A splash, for the marinade and corn); water (Mentioned in the transcript as part of the marinade; quantity not specified); butter (For sautéing; quantity not specified); 0.5 onion (Finely chopped); 1 jalapeño (Chopped); 3 cup corn (May be fresh, frozen, or canned; the source does not specify); 1 tsp salt (For the corn); Tajín (To taste; the source also offers paprika as an alternative); 5 tbsp mayonnaise (For the creamy corn); 5 tbsp sour cream (For the creamy corn); 0.333 cup Cotija cheese (Crumbled); 1 tbsp olive oil (For cooking the chicken)

Recipe by Chhaya Joshi Daily food / cocktails @cookwithchay · Instagram

Imported by Nazareth Simons on SeeMeCook

Chicken breast marinated with chipotle, lime, cilantro, and spices, served with creamy esquites-style corn with mayonnaise, sour cream, jalapeño, and Cotija cheese.

2 servings27 minMexican

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Ingredients

1 chicken breast (Cut lengthwise into 2 pieces)
2 tbsp chipotle adobo sauce (For the marinade)
0.5 tsp salt (For the marinade)
0.5 tsp black pepper (For the marinade)
0.5 tsp ground cumin (For the marinade)
0.5 tsp dried oregano (For the marinade)
0.5 tsp chili powder (For the marinade)
1 tbsp fresh cilantro (Chopped; for the marinade)
1 tbsp olive oil (For the marinade)
lime juice (A splash, for the marinade and corn)
water (Mentioned in the transcript as part of the marinade; quantity not specified)
butter (For sautéing; quantity not specified)
0.5 onion (Finely chopped)
1 jalapeño (Chopped)
3 cup corn (May be fresh, frozen, or canned; the source does not specify)
1 tsp salt (For the corn)
Tajín (To taste; the source also offers paprika as an alternative)
5 tbsp mayonnaise (For the creamy corn)
5 tbsp sour cream (For the creamy corn)
0.333 cup Cotija cheese (Crumbled)
1 tbsp olive oil (For cooking the chicken)

Steps

1
Mix the chipotle adobo sauce, salt, pepper, cumin, oregano, chili powder, cilantro, one tablespoon of olive oil, and a splash of lime juice. The transcript also mentions water, although it does not specify the quantity.
2
Add the two pieces of chicken breast to the marinade and let them marinate. The source does not indicate the marinating time.
3
Heat a skillet over low to medium heat and add butter. Sauté the onion and jalapeño for approximately 1 minute.
4
Add the corn, teaspoon of salt, and Tajín—or paprika. Cook for 1 to 2 minutes.
5
Add the mayonnaise, sour cream, Cotija cheese, and lime juice.
6
Let the mixture combine for approximately 2 minutes, then remove it from the heat.
7
In another skillet, heat one tablespoon of olive oil and add the marinated chicken.
8
Cook the chicken for 3 to 4 minutes per side. Cover the skillet to retain the heat while it cooks.
9
Serve the chicken topped with the creamy corn.

Notes

The source does not specify the marinating time, the amount of butter, or the amount of water mentioned in the transcript. The transcript suggests cooking the chicken for approximately 4 minutes per side. Serve with a margarita or a cold beer, according to the source.