Mexican · beginner
Mexican Cascabel Chile Chicken Skillet With Sweet Corn
Bite-sized chicken thighs seared with ground cascabel chile, tossed with fresh tomatoes and sweet corn for a colorful weeknight skillet.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Grind deseeded cascabel chiles into a coarse powder using a spice grinder or mortar and pestle.
- 02
Toss chicken pieces with ground cascabel chile, oregano, 1 tablespoon olive oil, and 1 teaspoon salt.
- 03
Heat remaining tablespoon olive oil in a wide skillet over high heat.
- 04
Add chicken pieces and sear for 7 minutes, stirring occasionally until browned on all sides and cooked through.
- 05
Stir in minced garlic, chopped tomatoes, and corn kernels, cooking for 5 minutes until tomatoes break down into a light pan sauce.
- 06
Remove skillet from heat, stir in fresh lime juice, and serve warm directly from the pan.
A LITTLE KITCHEN KNOW-HOW
Dry Spice Bloom Searing
Coating raw chicken in ground chile before searing infuses flavor directly into the meat while blooming spice oil in the hot skillet.
Notes from the kitchen
- Cascabel chiles offer a subtle nutty flavor with low heat, making this family-friendly.
- Use fresh summer corn off the cob when in season for extra natural sweetness.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
