Cheesy Chicken Skillet

Backstory: This recipe was inspired by the vibrant flavors of Mexican cuisine. It combines tender chicken thighs, corn, tomatoes, and bell peppers all cooked together in a skillet. Topped with melted Mexican cheese, this dish is perfect for a quick and flavorful dinner.

Ingredients

• 2 chicken thighs, bone-in and skin-on
• 1/2 onion, diced
• 2 cloves of garlic, minced
• 1 bell pepper (any color), diced
• 1 cup corn kernels (fresh or frozen)
• 1 can diced tomatoes (14 oz/400g)
• 2 Roma tomatoes, diced
• 1 cup shredded Mexican cheese blend
• 1 teaspoon chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon paprika powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Olive oil, for cooking
• Fresh cilantro, chopped (for garnish, optional)

Instructions

1. Season the chicken thighs generously with salt and pepper on both sides.
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. In the same skillet, add the diced onion and minced garlic. Cook until the onion becomes translucent and aromatic, about 2-3 minutes.
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. 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. 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. 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. 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. Once the cheese has melted, remove the skillet from the heat. Let it rest for a few minutes before serving.
10. Serve the Cheesy Chicken Skillet hot, garnished with fresh chopped cilantro, if desired. Enjoy!

Flavor Profile: The Cheesy Chicken Skillet boasts a delicious combination of flavors. The tender chicken thighs are seasoned with Mexican spices, while the juicy tomatoes, sweet corn, and bell peppers add a burst of freshness. Topped with melted Mexican cheese, this skillet dish is creamy and comforting with a touch of spice.

I hope you enjoy this Cheesy Chicken Skillet recipe! Let me know if you have any other preferences or if you would like to make any alterations.