Chipotle Chicken and Corn Skillet
A flavorful and easy skillet meal chock-full of fresh veggies, including chunks of sweet corn on the cob, zucchini and onion, seasoned with smoky chipotle chiles and adobo sauce.
4 ears fresh Supersweet corn, husked and cut in 2-inch pieces
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts
1 medium zucchini, sliced
1 medium onion, sliced
3 small plum tomatoes, cut into thin wedges
1 small can chipotle chiles in adobo sauce
1/2 teaspoon salt
- In a large skillet, over medium-high heat, heat oil. Cut chicken in 1 inch piece and add chicken; cook and stir until browned on all sides, about 5 minutes.
- Add corn, zucchini and onion to skillet. Cover and cook, stirring occasionally, until vegetables soften, about 5 minutes.
- Stir in tomatoes, 1 to 2 chipotle chiles, 2 tablespoons adobo sauce and salt. Cook, covered, until corn and chicken are cooked through, 2 to 3 minutes longer.
- Serve in shallow soup bowls.
Makes 4 servings.
Recipe and photograph courtesy of Fresh Supersweet Corn.