Mexican Chicken Thighs with Corn, Tomatoes, and Broccoli
🌟Main ingredient:Chicken thighs
✨secondary ingredients: corn and tomatoes
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
2
chicken
thighs
1
cup
corn
kernels
1
cup
diced
tomatoes
1
cup
broccoli
florets
1
tablespoon
olive
oil
1
teaspoon
cumin
1
teaspoon
paprika
1/2
teaspoon
garlic
powder
Salt
to
taste
Pepper
to
taste
Cooking steps
Preheat the oven to 400°F (200°C).
Season the chicken thighs with cumin, paprika, garlic powder, salt, and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat.
Add the chicken thighs to the skillet, skin side down, and cook for 5 minutes or until browned.
Flip the chicken thighs and add corn, diced tomatoes, and broccoli to the skillet.
Transfer the skillet to the preheated oven and bake for 20 minutes or until the chicken is cooked through.
Remove from the oven and let it rest for a few minutes before serving.
Serve the Mexican chicken thighs with corn, tomatoes, and broccoli alongside your choice of rice, pasta, potato or greens as a side dish.
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