Ingredients
3tbspextra-virgin olive oil
1½lbschicken thighs,skinless, boneless
salt and freshly ground pepper
1onion
1red bell pepper
2garlic clove
1tbsppure chile powder
1tspground cumin
½cuptomato sauce,canned
2corn
½cupwater
corn tortillas,warmed
Preparation
In a very large skillet, heat 2 tablespoons of oil. Season the chicken with salt and pepper, and add it to the skillet in a single layer.
Cook over high heat, turning once, for 4 to 5 minutes until browned but not cooked through. Using a slotted spoon, transfer to a plate. Pour off the fat in the skillet.
Add the remaining 1 tablespoon of oil to the skillet. Add the onion and bell pepper and cook over high heat, stirring occasionally for about 3 minutes until crisp-tender.
Add the garlic, chile powder, and cumin and cook for 1 minute, stirring, until fragrant.
Return the chicken and any accumulated juices to the skillet and cook for 1 minute.
Add the tomato sauce, corn, and water, and cook over moderate heat for about 5 minutes, scraping up any bits stuck to the skillet, until the chicken is cooked through and the sauce is reduced.
Transfer to a bowl and serve with corn tortillas, sour cream, and cilantro. Enjoy!
