Green Enchilada Chicken Thighs with Corn (Creative Twist)

This dish features tender chicken thighs simmered in zesty green enchilada sauce, complemented by sweet corn for a delightful contrast. The traditional flavors of Mexican cuisine shine through, while the addition of fresh herbs and spices adds a creative twist that elevates this comforting classic. Perfect for a family dinner, it's both satisfying and easy to prepare.

Ingredients:

• 4 bone-in chicken thighs, skin-on
• 1 can (15 oz) green enchilada sauce
• 1 cup fresh or frozen corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
3. Add minced garlic, cumin, and chili powder to the skillet, stirring until fragrant, about 1 minute.
4. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden brown.
5. Flip the chicken thighs over and pour the green enchilada sauce over them. Add the corn kernels around the chicken.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges.