This quick and easy Mexican Chicken Skillet featuring fresh sweet corn is deliciously spicy and also dumb simple to make!
If you don’t have any leftover chicken, bring a medium pot of water to a simmer with a pinch of salt and (optionally) a few dried chilis. Once simmering, add about 1.5 pounds chicken (I like thighs) and let simmer lightly for 5 minutes. Then kill the heat, cover the pot and let sit for 10 more minutes so chicken is just poached through, but not overcooked or dry.
Remove chicken from pot and let cool briefly, then chop into pieces. If it isn’t cooked through, return to hot water for another five minutes.
1) Add a good drizzle of olive oil (2 tablespoons) to a cast iron skillet over medium heat. Add corn kernels and cook until kernels are starting to char lightly, about 5 minutes. Stir occasionally.
2) Add onions, jalapenos, and minced garlic to the skillet and continue to stir until veggies soften, about 5 more minutes. Season with a pinch of salt.
3) Add chopped chicken, lime juice, and continue to cook until skillet is warmed through.
4) For crema, stir in ground cumin and season with lime and salt and set aside until needed.
5) In a small skillet over medium heat, add a tiny drizzle of olive oil (1/2 teas) and one flour tortilla. Cook flour tortilla until it’s lightly charred on one side. Don’t cook it on both sides so it is still soft on one side but crispy on the other side.
6) Serve skillet, topped with cotija cheese, cilantro, and served with charred tortillas and cumin crema. Let people add hot sauce on their own.