This dish takes the beloved flavours of Mexican street corn and transforms them into a one-pan chicken meal. Smoky spices like cumin, chili powder, and paprika bring warmth, while fresh corn and bell peppers add a touch of sweetness. Crème fraîche adds a creamy, tangy richness that balances the heat, and a squeeze of lime brightens the whole dish. Using SAHA Chicken ensures tender, juicy meat that absorbs all the vibrant flavours perfectly. It’s a satisfying, flavourful meal that brings together the best of summer and fall flavours.
• 1/2 cup (60 g) all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 4 boneless, SAHA chicken breasts (6 oz. each)
• 2 tbsp neutral or extra-virgin olive oil, divided
• 1 shallot, finely chopped
• 1 ear of corn, shucked and kernels removed
• 1/2 red bell pepper, finely chopped (seeds and ribs removed)
• 1 tbsp tomato paste
• 2 cloves garlic, finely chopped
• 1/2 tsp chili powder, plus more for serving
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano
• 1/4 tsp smoked paprika
• 1/4 cup tequila or dry white wine
• 1 cup low-sodium chicken broth
• 1/2 cup sour cream or crème fraîche
• 3/4 cup crumbled queso fresco
• 1/2 lime
• 1/4 cup fresh cilantro leaves
Prepare the chicken:
1. Preheat oven to 375°F.
2. On a shallow plate, season the flour with salt and pepper.
3. Coat the chicken breasts with the seasoned flour, shaking off any excess.
Cook the chicken:
1. Heat 1 tbsp oil in a large skillet over medium-high heat.
2. Add the chicken and cook for 2–3 minutes on each side until golden brown.
3. Remove the chicken from the skillet and set aside.
Cook the vegetables:
1. Add the remaining oil to the skillet over medium heat.
2. Cook the shallots until softened, about 3 minutes.
3. Add the corn and bell pepper, followed by the tomato paste, and cook for another 2–3 minutes.
4. Stir in garlic, chili powder, cumin, oregano, and paprika, cooking until fragrant, about 1 minute.
Add the liquids:
1. Pour in tequila or wine, scraping up any browned bits from the skillet.
2. Add the chicken broth and bring to a simmer.
3. Stir in crème fraîche and season with salt and pepper.
4. Let the mixture simmer for 5 minutes, allowing the sauce to thicken.
Return the chicken:
1. Add the chicken back into the skillet, spooning some sauce over it.
Bake the dish:
1. Transfer the skillet to the oven and bake for 10–12 minutes, turning the chicken halfway through, until the internal temperature reaches 165°F.
Finish and serve:
1. Remove the skillet from the oven.
2. Top the chicken with crumbled queso fresco, a squeeze of lime, and fresh cilantro.
3. Sprinkle with chili powder and serve.
