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Did you know that a chipotle pepper is actually a smoked jalapeño? You do now. Now that you’ve got your facts straight, make this creamy, smoky, spicy chicken that comes together in one skillet and uses a can (of chipotle) and a carton (of cream) to make pan-sauce magic. Corn salad is the stuff of life, and I will keep making new recipes for it until you tell me stop (but please don’t).
2 skinless boneless chicken breast halves (1 pound total)
1 teaspoon kosher salt, plus more for seasoning
2 tablespoons canola oil
½ cup heavy cream
2 tablespoons liquid from a can of chipotles in adobo
1 tablespoon minced garlic
2 scallions (greens and whites), thinly sliced, greens and whites kept separate
½ teaspoon ground cumin
1 (15.25-ounce) can corn, drained
½ cup cherry tomatoes, quartered
¼ cup cotija cheese, queso fresco, or feta cheese
2 tablespoons chopped fresh cilantro, plus more for garnish
Freshly ground black pepper to taste
Cauliflower: It’s not just for rice anymore.
A vegetarian version of Pad Krapow that can really be made with any veggie.
One pan, delicious meal.
