Rating: 5 forks out of 5
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(Note that removed items are not in bold)
8 6 chicken thighs
1 tablespoon vegetable oil
1 cup chopped green onion
4 cups fresh corn (about 6 large ears)
+ 4 cups canned corn, drained
1 large tomato chopped
1 red bell pepper chopped
+ 2 dried chili peppers ribboned and seeds preserved
1 teaspoon black pepper
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon chili powder
additional from original recipe:
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon sugar
1/2 teaspoon salt
+ 1 teaspoon celery salt
Preheat oven to 375°
Combine your rub ingredients in a small bowl and rub both sides of your chick thighs. Heat the oil in a large skillet over Medium-high heat and add the chicken. Cook about 5 minutes per side. Remove the chicken.
Combine your onions, peppers (and seeds) and corn and put in a glass baking dish. Put your chicken on top of the corn mixture and cover with foil. Cook in the oven for 15 minutes, remove the foil and cook for 15 more minutes. It's that easy. Plate it and eat it.
The corn. Like I was going to cut ears of corn when all I ad to do was open a couple of cans.
I added chili pepper to the recipe.
I played with the rub and will keep this sweeter take on my rub in my cabinet.
Make this. It is a 5 forker!
This recipe is available in the CrOOK BOOK