Santa Fe Chicken with Corn Salsa Recipe
8 chicken thighs, bones removed (skin removed)
1/4 cup olive oil
1-8 oz. canned corn, drained
1-8 oz. canned diced tomatoes
1/2 cup onion, finely diced
1/3 cup fresh cilantro, finely minced
2 tablespoons red wine vinegar
1-8 oz can green chilies, seeds removed and roughly diced
1 cup shredded Mexican cheese such as Anejo Enchilado*
Salt and pepper to taste
In a bowl, mix corn, tomatoes, onion, cilantro, red wine vinegar and 2 tablespoons of olive oil. Stir mixture. Cover bowl and refrigerate corn salsa for 45 minutes to 1 hour.
Remove the bones from chicken thighs and butterfly each one to make a larger piece. Place each chicken thigh between 2 sheets of plastic wrap (this can be done one at a time or four at a time). Pound the chicken thighs with rolling pin or heavy pan, etc. to flatten.
Make a small but fairly deep slit in each chicken thigh place 1/2 teaspoon roughly diced green Chiles in each slit. Press chicken thighs to keep Chiles in small pocket, you may want to close with a tooth pick. Heat remaining olive oil heavy skillet with cover, over medium-high heat and cook chicken thighs until done, about 4 to 5 minutes each side. Taste for seasoning. If salt or pepper is needed season both sides of chicken now. Sprinkle remaining Chiles over each chicken and add shredded cheese. Cover skillet and remove from heat, allowing cheese to soften. Sprinkle cold corn salsa over chicken after it is plated. Serve with steamed whole string beans and cold sliced tomatoes. If you have any cilantro left, sprinkle it over the finished dish. Pretty and flavorful.
Serves 4 (2 chicken thighs per person)
*If you prefer a melting cheese, use Queso Quesadilla.
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