Chicken With Coconut Creamed Corn

Name: Chicken With Coconut Creamed Corn
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 4-6 bone in, skin on chicken thighs; ½ tsp paprika; ¼ tsp onion powder; pinch of red pepper flakes; ½ tsp kosher salt; ½ tsp black pepper; 2 tbsp canola oil; 5 cups frozen corn; 3 scallions, chopped and separated into white and green parts; 1 tsp grated ginger; 3 cloves garlic, minced; 1 jalapeño, diced; 1-14oz can full fat coconut milk; ½ lime

by Sav | Lagom Eats

4 Servings

50 min

The chicken thighs are juicy and tender, but the real star of the show is that creamy coconut corn! The corn is spicy from the jalapeño, mildly sweet from the coconut and a bit of a tang from the lime juice. The chicken thighs cook on top so the corn absorbs all those delicious juices. Absolute perfection. This recipe is adapted from NYT Cooking. I thought the corn was fantastic, but the chicken was rather dull and wasn’t finished cooking when the corn was. I added a basic rub to the chicken to jazz it up and finished the chicken in the oven so the whole meal was done at the same time! Watch the video to learn how to make this chicken with coconut creamed corn!

Chicken With Coconut Creamed Corn

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Recipe details

Yield 4 Servings
Time spent: Prep time: 5 Minutes Cook time: 45 Minutes Total time: 50 min

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Ingredients

4-6 bone in, skin on chicken thighs
½ tsp paprika
¼ tsp onion powder
pinch of red pepper flakes
½ tsp kosher salt
½ tsp black pepper
2 tbsp canola oil
5 cups frozen corn
3 scallions, chopped and separated into white and green parts
1 tsp grated ginger
3 cloves garlic, minced
1 jalapeño, diced
1-14oz can full fat coconut milk
½ lime

Instructions

Mix together salt, pepper, paprika, onion powder and red pepper flakes. Sprinkle all over chicken thighs. Let chicken come up to room temperature.
Preheat oven to 400°. Heat large cast iron skillet over medium high heat. Add the oil and let heat up. Add chicken thighs skin side down and sear for 10-12 minutes until skin is crisp. Flip and sear for 2-3 minutes on the other side. Set aside on a plate.
Add white parts of the scallions, garlic, ginger and jalapeño. Sauté for 1-2 minutes until softened and fragrant. Add corn and sauté for 3-5 minutes until hot and slightly browned. Add coconut milk and bring to a simmer.
Place chicken thighs skin side up on top of corn and bake for 15-25 minutes until chicken reaches 160° in the thickest part of the thigh. Set chicken on a plate and tent with foil. Rest for 10 minutes. Continue reducing corn over medium heat if needed until thick and creamy. Once reduced, stir in the juice from the lime.
To serve, pile some coconut creamed corn on a plate. Top with a chicken thigh and garnish with the green parts of the scallions. Enjoy!

Comments

Annette on Aug 27, 2020

Can you use skinless chicken breast instead?

Like Reply
- Sav | Lagom Eats on Aug 27, 2020
  
  Hi Annette! Yes you totally can! The cooking time will vary though so make sure you keep an eye on it and take it out when the internal temperature reaches 160 degrees.
  
  Like

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