Mexican Chicken with Corn, Tomatoes, and Garlic
🌟Main ingredient:Chicken
✨secondary ingredients: corn and tomatoes
⏱️Cooking time: 60 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: Couple
Ingredients
4
chicken
breasts
2
cups
corn
kernels
2
cups
diced
tomatoes
4
cloves
garlic,
minced
1
tablespoon
olive
oil
1
teaspoon
cumin
1
teaspoon
chili
powder
Salt
and
pepper
to
taste
1
cup
rice
2
cups
water
1
tablespoon
butter
Chopped
cilantro
for
garnish
Cooking steps
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Season the chicken breasts with salt, pepper, cumin, and chili powder.
Sear the chicken breasts in the skillet until browned on both sides.
Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté until fragrant.
Add the corn kernels and diced tomatoes to the skillet.
Cook for 5 minutes, or until the vegetables are slightly softened.
Place the seared chicken breasts on top of the vegetable mixture in the skillet.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through.
While the chicken is baking, prepare the rice. In a saucepan, bring the water to a boil.
Add the rice and butter to the boiling water, then reduce the heat to low and cover the saucepan.
Cook for 15-20 minutes, or until the rice is tender and the water is absorbed.
Remove the chicken skillet from the oven and let it rest for a few minutes.
Serve the Mexican chicken with the corn and tomato mixture on top of the cooked rice.
Garnish with chopped cilantro before serving.
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