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Defense in Texas
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Lime Chicken With Corn and Poblano Salad
Ingredients
Chicken • 3 tbsp olive oil
Corn and poblano salad • 2 tbsp olive oil
• 1 cup all-purpose flour • 1 1/2 tsp garlic powder • 1/2 tsp cayenne pepper • 1 1/2 tsp salt • 3/4 tsp black pepper • Zest of 1 lime • 8 chicken thighs
• 2 poblano peppers, diced • 2 garlic cloves, minced • 1 14-oz can of corn • 4 scallions, minced • Juice of 2 limes • 1/3 cup chopped cilantro • Salt and pepper
1. Preheat oven to 400 F. 2. In a large oven-proof skillet, heat olive oil over medium heat. 3. In a bowl, whisk flour, spices, and lime zest. Dredge chicken in the mix to coat. 4. Add chicken, skin-side down, to skillet, then place skillet in the oven for 30–35 minutes. 5. In a medium skillet, heat olive oil and add poblanos. Sauté 4–5 minutes. Add garlic and sauté for another minute. 6. In a bowl, add poblano mix, corn, scallions, lime juice, and cilantro, toss and serve with the chicken. Directions
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