Good to Make Ahead

Mexican-Spiced Chicken & Lime Sour Cream

with Esquites-Style Farro Salad

35 MIN

4 Servings

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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. To make a hearty base for juicy chicken thighs, we’re making a warm farro salad that invokes the flavors of esquites––a Mexican street food favorite––by tossing in a traditional combo of fresh sweet corn, tart lime, and creamy mayonnaise.

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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 cup Semi-Pearled Farro
4 ears Of Corn
½ lb Sweet Peppers
1 Lime
2 Scallions
¼ cup Mayonnaise
2 Tbsps Grated Cotija Cheese
½ cup Sour Cream
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the farro:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores, then large dice. Remove any husks and silks from the corn; cut the kernels off the cobs. Combine in a bowl; add the sliced white bottoms of the scallions. In a separate bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper.

3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn mixture in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water. Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to a bowl. Wipe out the pan.

4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

* An instant-read thermometer should register 165°F for chicken.

5 Finish & serve your dish:

Add the cooked vegetables, mayonnaise, lime zest, and the juice of the remaining lime wedges to the pot of cooked farro; season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken, lime sour cream, and cheese. Garnish with the sliced green tops of the scallions. Enjoy!

6 Make ahead modifications:

Prepare as directed, then stir the sliced green tops of the scallions and cheese into the finished farro. Transfer the sliced chicken and farro to separate airtight containers. Cool, uncovered, then cover and refrigerate. Transfer the lime sour cream to an airtight container; cover and refrigerate. Serve the finished farro topped with the sliced chicken and lime sour cream. Enjoy!