{NEW} Blackened Chicken with Creamy Corn + Ripe Cherry Tomatoes 
A PERFECT end-of-season Harvest Dinner idea!
Rachel’s Tips:
I use canned coconut milk for skillet meals such as this, just be sure that coconut is the only ingredient.
While cutting fresh corn kernels right off the cob in the summertime is ideal for this recipe, I often use frozen organic corn kernels (thawed) with good results too!
Be sure to remove the seeds from your jalapeno peppers unless you like things REALLY spicy. The seeds often hold the most heat.
makes 4 servings
Ingredients:
- 4 large chicken breasts, or thighs
- sea salt and freshly ground black pepper to taste, about 1/2 teaspoon each
- 1 tsp chili powder
- 1 Tbsp smoked paprika
- 1 tsp ground cumin
- 2 Tbsps, avocado oil, melted unrefined coconut oil, or ghee, divided
- 1 sweet onion, sliced
- 3 fresh garlic cloves, minced
- 2 cups fresh corn kernels cut from the cob
- 2 cups ripe cherry tomatoes
- 1-2 jalapeno peppers, sliced
- 1/2 cup canned, unsweetened coconut milk
- 1 tsp gluten-free flour
Whisk together your sea salt, pepper, chili powder, paprika, and cumin. Rub the chicken breasts completely with half of your oil, then sprinkle evenly with this spice mixture, gently pressing it in, and rubbing to coat on all sides really well.
Heat a large skillet or Dutch oven over medium-high heat. Once the pan is hot, add chicken and cook for 5-6 minutes on each side, or until nicely blackened and cooked through. Set chicken aside on a separate plate.
In the same heated pan, add the remaining Tablespoon of oil/ghee, then sauté your onions until translucent, 3-4 minutes. Add in garlic and fresh corn kernels and cook stirring frequently for 2-3 minutes more.
Meanwhile, in a small bowl whisk the coconut milk and gluten-free flour together. Pour milk over the corn, and add in your fresh cherry tomatoes and sliced jalapeno peppers. Allow this mixture to simmer for a few minutes, just until the sauce thickens a bit.
Return blackened chicken into the pan and simmer for about 2 minutes more, until heated through. Serve with cooked brown rice, quinoa, or cauliflower rice and enjoy!
Rachel
Blackened Chicken with Creamy Corn + Ripe Cherry Tomatoes
Ingredients
- 4 large chicken breasts, or thighs
- sea salt and freshly ground black pepper to taste, about 1/2 teaspoon each
- 1 tsp chili powder
- 1 Tbsp smoked paprika
- 1 tsp ground cumin
- 2 Tbsps, avocado oil, melted unrefined coconut oil, or ghee, divided
- 1 sweet onion, sliced
- 3 fresh garlic cloves, minced
- 2 cups fresh corn kernels cut from the cob
- 2 cups ripe cherry tomatoes
- 1-2 jalapeno peppers, sliced
- 1/2 cup canned, unsweetened coconut milk
- 1 tsp gluten-free flour
Instructions
- Whisk together your sea salt, pepper, chili powder, paprika, and cumin.
- Rub the chicken breasts completely with half of your oil, then sprinkle evenly with this spice mixture, gently pressing it in, and rubbing to coat on all sides really well.
- Heat a large skillet or Dutch oven over medium high heat.
- Once the pan is hot, add chicken and cook for 5-6 minutes on each side, or until nicely blackened and cooked through.
- Set chicken aside on a separate plate.
- In the same heated pan, add the remaining Tablespoon of oil/ghee, then sauté your onions until translucent, 3-4 minutes. Add in garlic and fresh corn kernels and cook stirring frequently for 2-3 minutes more.
- Meanwhile, in a small bowl whisk the coconut milk and gluten-free flour together.
- Pour milk over the corn, and add in your fresh cherry tomatoes and sliced jalapeno peppers.
- Allow this mixture to simmer for a few minutes, just until the sauce thickens a bit.
- Return blackened chicken into the pan and simmer for about 2 minutes more, until heated through.
- Serve with cooked brown rice, quinoa, or cauliflower rice and enjoy!
© Copyright Clean Food Crush ® LLC 2014-2019 - Rachel Maser - CleanFoodCrush.com
from Clean Food Crush https://ift.tt/356VfM1
No comments:
Post a Comment