Cheesy Chicken Skillet

Instructions

1. 1

   Season the chicken thighs generously with salt and pepper on both sides.

2. 2

   Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and cook for about 4-5 minutes until the skin is browned and crispy. Flip the chicken thighs and cook for an additional 4-5 minutes until the other side is browned. Remove the chicken from the skillet and set aside.

3. 3

   In the same skillet, add the diced onion and minced garlic. Cook until the onion becomes translucent and aromatic, about 2-3 minutes.

4. 4

   Add the diced bell pepper and corn kernels to the skillet. Stir well and cook for another 3-4 minutes until the vegetables are slightly tender.

5. 5

   Stir in the chili powder, cumin powder, paprika powder, dried oregano, and a pinch of salt and pepper. Mix until the vegetables are evenly coated with the spices.

6. 6

   Pour in the can of diced tomatoes (including the juice) and add the diced Roma tomatoes. Give it a good stir and bring the mixture to a simmer.

7. 7

   Nestle the chicken thighs back into the skillet, skin side up, on top of the vegetable mixture. Reduce the heat to medium-low, cover the skillet, and let it simmer for about 20-25 minutes, or until the chicken is fully cooked and the flavors have melded together.

8. 8

   In the last 5 minutes of cooking, sprinkle the shredded Mexican cheese over the chicken and vegetables. Cover the skillet again and allow the cheese to melt completely.

9. 9

   Once the cheese has melted, remove the skillet from the heat. Let it rest for a few minutes before serving.

10. 10

    Serve the Cheesy Chicken Skillet hot, garnished with fresh chopped cilantro, if desired. Enjoy!