Chicken Thighs, Mexican-Style, spring flowers

I don’t remember why I called these Mexican Chicken Thighs.

Was it the green pepper? The spices? The sweet corn?

I’m thinking it was the sweet corn.

Sweet corn was a summer staple where I grew up, with farm trucks on every corner selling it for most of the summer.

In winter we had our choice of frozen – kernels, cobs, sauced or not, as well as canned.

When we moved here sweet corn, along with butternut squash, were consider pig food. Both were grown to feed the pigs. Occasionally they were also given to the chickens.

One could buy canned sweet corn here – to put on pizza which was the only way I ever saw it eaten.

Imagine my happiness when the frozen food store started carrying frozen sweet corn.

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Chicken Thighs, Mexican-Style

Print Recipe

We served this easy dinner with rice on the side.

• Author: Kate
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Chicken
• Method: Skillet

Ingredients

Scale 1x2x3x

• 4 chicken thighs
• 1 onion, roughly chopped
• 1/2 green bell pepper, roughly chopped
• 2 cloves garlic, minced
• 2 cups (15oz, 450gr) chopped tomatoes, juices reserved for another use
• 1 tbs tomato paste
• 1 cup (5oz, 150gr) sweet corn
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1 tbs olive oil

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Instructions

• Heat oil in a medium skillet over medium heat. 
• Add onion, pepper, and sauté until tender, about 7 minutes. 
• Add garlic, spices, and sauté a few minutes longer.  
• Move vegetables to the side, add chicken thighs and brown on both sides, about 5 minutes. 
• Add tomatoes, cover and simmer for 15 minutes, until chicken is cooked through. 
• Add sweet corn, tomato paste and simmer, uncovered, 5 minutes longer, to cook the corn and thicken the sauce slightly.
• Serve from the skillet

Notes

You could use chicken breasts in place of the thighs,
You can freeze the juices from the tomatoes for another use.

Keywords: chicken thighs, sweet corn, skillet chicken

For different flavors: Balsamic Chicken with Red Cabbage

Every year I think the spring is different / strange.

I now think that inconsistency in flower blooming is normal and it’s my expectations that are wrong.

My Japanese quince that normally bloom in January are blooming along with the hyacinth. They are usually full of blossoms. This year they’re pathetic and not worth a photo.

The hyacinth are pretty, though.

And the lavender decided not to die back this winter. So it’s a nice backdrop.

The weeds are doing really well this winter, also.