Chicken Thighs with Jalapeno Popper Creamed Corn
This dish combines juicy, seasoned chicken thighs with a rich and creamy corn mixture, spiced with jalapenos, cream cheese, and cheddar cheese. The balance of savory, creamy, and spicy flavors makes it a delightful dinner choice.
Equipment
- Skillet (for frying chicken and sautéing veggies)
- Medium pan (for creamed corn)
- Wooden spoon (for stirring)
- Sharp knife and cutting board (for chopping)
- Measuring cups and spoons (for accuracy)
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 cups fresh or frozen corn
- 2 jalapeños chopped
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 cup shredded cheddar cheese
- 4 oz cream cheese
- 1 cup chicken broth
- 2 tbsp butter
- 4 slices bacon chopped
- 2 tbsp olive oil
- Seasonings: cumin chili powder, smoked paprika, onion powder, dried oregano, dried cilantro, salt, black pepper
- Garnish: Fresh cilantro
Instructions
- Season chicken: Season chicken thighs with cumin, chili powder, smoked paprika, onion powder, and salt.
- Cook chicken: Heat olive oil in a skillet over medium heat. Pan-fry the chicken thighs until golden and cooked through, about 7-8 minutes per side. Remove and set aside.
- Prepare creamed corn: In the same skillet, melt butter and sauté onion and jalapeños until softened. Add garlic and cook for another minute.
- Stir in corn (fresh or frozen) and cook until heated through.
- Add cream cheese and cheddar cheese, stirring until melted and smooth. Pour in chicken broth and let simmer until slightly thickened.
- Finish the dish: Return the chicken thighs to the skillet, allowing them to soak in the creamy flavors for a few minutes.
- Garnish and serve: Top with chopped bacon and fresh cilantro for extra flavor and texture.
Notes
Nutrition Facts (per serving):
- Calories: Approximately 300
- Protein: 20 grams
- Fat: 20 grams
- Carbohydrates: 10 grams
- Calcium: Significant amount from cheese
- Potassium: About 13% of daily intake