By The recipe Sunday was a corn and chicken skillet — chicken thighs seared, finished in a butter-and-herb pan sauce with fresh corn cut from the cob. The first corn of the season at the Tulsa farmers market $0.50 an ear.
The recipe is below.
Corn and Chicken Dinner
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Servings: 4
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups frozen or fresh corn kernels
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped (optional)
- Cooked rice or crusty bread, for serving
Instructions
- Season the chicken. Toss the chicken pieces with paprika, cumin, salt, and pepper until evenly coated.
- Brown the chicken. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 4–5 minutes, stirring occasionally, until golden on the outside. Transfer to a plate and set aside.
- Soften the aromatics. In the same pan, reduce heat to medium and add the diced onion. Cook for 3–4 minutes until softened. Add garlic and stir for 30 seconds until fragrant.
- Add corn and broth. Stir in the corn kernels and pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Simmer together. Return the chicken to the pan. Bring to a gentle simmer, cover, and cook for 15–18 minutes, until the chicken is cooked through and the broth has reduced slightly.
- Finish with sour cream. Reduce heat to low and stir in the sour cream. Cook uncovered for 2–3 minutes, stirring gently, until the sauce is creamy and heated through. Do not boil.
- Serve. Spoon over cooked rice or alongside crusty bread. Garnish with fresh parsley or cilantro if desired.
Nutrition (per serving)
Calories: 340 | Protein: 32g | Fat: 13g | Carbs: 22g | Fiber: 2g | Sodium: 480mg