Mexican Chicken
This is a one-pan juicy Mexican Chicken recipe that turns out utterly delicious every time.
Servings: 4 servings
Calories: 797kcal
Equipment
Ingredients
- 6-8 bone-in, skin-on chicken thighs about 2 lbs
- 2 tbsp olive oil
- 1 yellow onion sliced
- 2 ears of corn
- 1/2 cup canned black beans
- 1 red bell pepper finely sliced
- 1 tbsp tomato paste
- 2 cloves garlic minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp dry oregano
- 1/2 tsp smoked paprika
- 1/4 cup tequila
- 1 cup low-sodium chicken broth add more if the dish starts to dry out
- 1 lime juiced
- 1/2 cup sour cream
- 3/4 cup crumbled queso fresco
- 1/4 cup fresh cilantro
- Salt and pepper to taste
Instructions
- Season chicken thighs with salt and pepper on a shallow plate. Then, cook ears of corn in boiling water until fork-tender.
- Heat 1 tbsp of olive oil in a large cast iron skillet over medium-high heat. Cook chicken, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate.
- In the same skillet over medium heat, heat the remaining 1 tbsp of olive oil. Cook onions and bell peppers, stirring occasionally, until just softened, about 3 minutes. Add garlic and tomato paste; cook, stirring, until paste is brick red, 2 to 3 minutes. Add chili powder, cumin, oregano, and smoked paprika. Stir until fragrant, about 1 minute.
- Pour in tequila, scraping browned bits from the bottom of the pan. Add broth and bring to a simmer. Add sour cream, cooked corn kernels, and lime juice, and season with salt and pepper. Simmer, stirring occasionally, until liquid is slightly reduced and thickened, about 5 minutes.
- Return chicken and any accumulated juices to the skillet—spoon sauce over chicken. Cover the skillet with a lid and cook over medium heat for 15-25 minutes, turning chicken halfway through, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F. Add more chicken stock if they pan starts to dry out.
- Stir in black beans and cook for a few minutes to reduce the excess liquid.
- Squeeze juice from lime. Top with cilantro, sprinkle with chili powder, and queso fresco.
- Serve hot with steamed rice or cilantro lime rice.
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 797kcal | Carbohydrates: 23g | Protein: 45g | Fat: 55g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.4g | Cholesterol: 245mg | Sodium: 499mg | Potassium: 943mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1965IU | Vitamin C: 51mg | Calcium: 214mg | Iron: 3mg