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|Ingredients|:
4 large chicken breasts, or thighs
sea salt and freshly ground black pepper to taste, about 1/2 teaspoon each
1 tsp chili powder
1 Tbsp smoked paprika
1 tsp ground cumin
2 Tbsps, avocado oil, melted unrefined coconut oil, or ghee, divided
1 sweet onion, sliced
3 fresh garlic cloves, minced
2 cups fresh corn kernels cut from the cob
2 cups ripe cherry tomatoes
1-2 jalapeno peppers, sliced
1/2 cup canned, unsweetened coconut milk
1 tsp gluten free flour
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|Instructions|:
- Whisk together your sea salt, pepper, chili powder, paprika, and cumin.
- Rub the chicken breasts completely with half of your oil, then sprinkle evenly with this spice mixture, gently pressing it in, and rubbing to coat on all sides really well.
- Heat a large skillet or Dutch oven over medium high heat.
- Once the pan is hot, add chicken and cook for 5-6 minutes on each side, or until nicely blackened and cooked through.
- Set chicken aside on a separate plate.
- In the same heated pan, add the remaining Tablespoon of oil/ghee, then sauté your onions until translucent, 3-4 minutes. Add in garlic and fresh corn kernels and cook stirring frequently for 2-3 minutes more.
- Meanwhile, in a small bowl whisk the coconut milk and gluten free flour together.
- Pour milk over the corn, and add in your fresh cherry tomatoes and sliced jalapeno peppers.
- Allow this mixture to simmer for a few minutes, just until the sauce thickens a bit.
- Return blackened chicken into the pan and simmer for about 2 minutes more, until heated through.
- Serve with cooked brown rice, quinoa, or cauliflower rice and enjoy!
