Created on 7/27/2023
Ingredients for chicken:
- 1 lb boneless, skinless chicken thighs
- kosher salt, to taste
- freshly ground black pepper, to taste
- 6 oz chipotle peppers in adobo, finely chopped
- 1 tablespoon vegetable oil
Ingredients for elote:
- 4 ½ cups Corn (cooked, about 5 cobs of corn, see notes)
- ¼ cup sour cream
- 6 Garlic Cloves (minced)
- 1 Lime Zested
- 2 ½ tablespoons Lime Juice (freshly squeezed)
- 1 ½ teaspoons Kosher Salt
- ½ teaspoon Chili Powder
- ½ teaspoon Paprika
- 1/8 teaspoon Cayenne Pepper (optional)
- 5 tablespoons Cotija Cheese (crumbled)
- 3 tablespoons Cilantro (finely chopped)
- Add Kosher Salt
- Add Black Pepper
Instructions:
Step One: On a cutting board, season the chicken all over with salt and pepper
Step Two: Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated. Refrigerate for at least 2 hours, up to overnight
Step Three: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 4 minutes per side
Step Four: Remove the chicken from the pan with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces
Step Five: Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned
Now on to the elite
Step Six: In a small bowl, whisk together all of the ingredients except the Cotija cheese and cilantro. Make sure the sauce is nice and smooth. Pour the sauce over the corn and give everything a nice stir. If it isn’t creamy enough to your liking, add another 1-2 tablespoons of mayonnaise
Step Seven: Sprinkle with Cotija cheese and cilantro. Taste for additional salt and pepper. Serve warm with tortilla chips or as a side dish
Notes: I also like adding black beans and white rice for this burrito.