Wash and dry the fresh produce. Peel and mince
the garlic. Cut off and discard the stem end of
the zucchini; small dice. Remove and discard
the husks and silks of the corn. Cut the corn
kernels off the cob; discard the cob. Cut off
and discard the root ends of the scallions;
thinly slice the scallions, separating the
white bottoms and green tops. Quarter the
tomatoes. Roughly chop the cilantro leaves and
stems. Quarter the lime. In a bowl, combine the
crema and the juice of 2 lime wedges; season
with salt and pepper to taste.
In a large pot, heat 2 teaspoons of olive oil
on medium-high until hot. Add the zucchini and
half the garlic; season with salt and pepper.
Cook, stirring occasionally, 1 to 3 minutes, or
until softened and fragrant. Stir in the rice
and 2/3 cup of water. Heat to boiling on high.
Once boiling, cover and reduce the heat to low.
Simmer 14 to 16 minutes, or until the liquid
has been absorbed and the rice is tender.
Remove from heat and stir in the juice of the
remaining lime wedges; season with salt and
pepper to taste.
While the rice cooks, pat the chicken dry with
paper towels; season on both sides with salt,
pepper and the ancho chile powder. In a medium
pan (nonstick, if you have one), heat 2
teaspoons of olive oil on medium-high until
hot. Add the seasoned chicken. Cook, loosely
covering the pan with aluminum foil, 4 to 6
minutes per side, or until blackened, crispy
and cooked through. Transfer to a plate,
leaving any browned bits (or fond) in the pan.
Loosely cover the cooked chicken with aluminum
foil.
While the rice continues to cook, heat the pan
of reserved fond on medium-high until hot. Add
the corn; season with salt and pepper. (If the
pan seems dry, add 1 teaspoon of olive oil.)
Cook, stirring occasionally, 1 to 2 minutes, or
until slightly softened. Add the tomatoes,
white bottoms of the scallions and remaining
garlic; season with salt and pepper. Cook,
stirring frequently, 30 seconds to 1 minute, or
until softened and fragrant. Remove from heat.
Off the heat, add half the cilantro and half
the green tops of the scallions to the pan of
vegetables. Stir to combine and season with
salt and pepper to taste.
Transfer the cooked chicken to a cutting board;
slice crosswise. Stir any juices from the
cutting board into the pan of vegetables.
Divide the zucchini rice, finished corn-tomato
sauté and sliced chicken between 2 plates.
Garnish with the remaining cilantro and green
tops of the scallions. Serve with the lime
crema on the side. Enjoy!
Originally Submitted
7/12/2017
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