Go Back
+ servings

Mexican Chicken with Jalapenos and Corn

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Victor


  • 3 boneless skinless chicken breasts, sliced 1/4 inch thick
  • 2 tsp Ancho chile powder or dark chili powder
  • 1 tsp ground cumin
  • 1/2 cup all-purpose flour
  • 4 Tbsp unsalted butter
  • 1 12- oz can whole corn kernels liquid drained (or 1 1/2 cups fresh or thawed frozen corn kernels)
  • 1 medium jalapeno pepper seeded and thinly sliced (or 1/4 cup pickled sliced jalapeno peppers)
  • 3 garlic cloves minced
  • 1 Tbsp lime juice
  • 1 Tbsp Mexican oregano
  • 1/2 cup chicken stock
  • 1 cup grated sharp Cheddar
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper


  • Turn the oven broiler to high and let the oven preheat while you are preparing the chicken.
  • In a medium size bowl, toss the sliced chicken with chili powder, cumin, salt, and freshly ground black pepper. Add the flour, toss until all chicken pieces are covered with flour. Shake off excess flour before frying.
  • Heat 2 tablespoons of butter in a large cast iron pan over medium-high heat. Add the chicken
  • and cook until nicely browned, about 5 minutes. Stir every minute or so to ensure even browning. Remove the chicken and set aside.
  • Add another two tablespoons of butter to the pan, the corn, jalapeno slices and pressed garlic. Cook, stirring constantly, for about 2 to 3 minutes, until the corn begins to brown. Add chicken stock, lime juice, dried Mexican oregano and the chicken pieces. Cook, stirring frequently, for about 2 minutes.
  • Spread the shredded Cheddar cheese over the top of chicken, and transfer the skillet to the oven. Broil until the cheese melts and starts to brown, about 3 minutes.