Chicken Recipe

Prepare and season chicken

Pat chicken breasts dry with paper towels. In a small bowl mix smoked paprika, ground cumin, garlic powder, kosher salt and black pepper. Rub the spice mix evenly over both sides of each chicken breast.

Brown chicken

Heat 2 tbs olive oil and 1 tbs neutral oil in a large skillet over medium-high heat. When oil is shimmering, add chicken breasts and sear until golden brown, about 3 minutes per side. Remove chicken to a plate.

Deglaze and braise

Reduce heat to medium. Add minced chipotle peppers to the skillet and cook 30 seconds. Add 1 cup chicken broth and fresh lime juice, scraping up browned bits. Return chicken to the pan, cover, and simmer gently for 10–12 minutes or until internal temperature reaches 155–160°F (it will rise to 165°F while resting). Remove chicken to a cutting board and tent with foil to rest 5 minutes before slicing.

Roast tomatoes and aromatics

Preheat broiler or a hot grill. Place tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Drizzle with 1 tbs olive oil and broil/grill until charred and blistered, about 8–12 minutes, turning once so all sides are blackened but not entirely collapsed. Remove and let cool slightly.

Blend sauce

Peel garlic. Transfer charred tomatoes, onion, and garlic to a blender. Add 1 tbs minced chipotle, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1 tsp salt, 1/4 tsp black pepper and 1/2 cup chicken broth. Blend until mostly smooth but with some texture (about 30 seconds).

Simmer and finish

Heat a medium saucepan over medium heat. Add the blended tomato mixture and simmer uncovered for 8–10 minutes to deepen flavor and thicken slightly. Taste and adjust seasoning; stir in chopped cilantro if using. Keep sauce warm until plating.

If using fresh corn, char the kernels in a hot dry skillet for 4–5 minutes until lightly browned for extra flavor; if using frozen, thaw and pat dry. In a bowl combine corn, rinsed black beans, diced red bell pepper, diced red onion, chopped cilantro, minced jalapeño, 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine and refrigerate at least 15 minutes to let flavors meld.

Slice the rested chicken breasts on a slight bias into 1/2-inch slices. Spoon a generous ladle of the warm fire-roasted tomato sauce onto each plate or serving vessel. Arrange sliced chipotle-braised chicken on top of the sauce.

Top each portion with 1/4 to 1/3 cup of corn & black bean salsa. Sprinkle crumbled queso fresco over the chicken and salsa, and garnish with fresh cilantro leaves. Serve with lime wedges on the side for squeezing.