Mexican Chicken & Lime Sour Cream with Esquites-Style Farro Salad

Mexican Chicken & Lime Sour Cream

with Esquites-Style Farro Salad

35 MIN
4 Servings
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From the Test Kitchen

To make a hearty base for juicy chicken, 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. It’s all finished with a cooling drizzle of lime sour cream.
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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Mexican Chicken & Lime Sour Cream with Esquites-Style Farro Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Semi-Pearled Farro
  • 4 ears Of Corn
  • 1 Lime
  • 2 Scallions
  • ½ lb Sweet Peppers
  • ¼ cup Mayonnaise
  • ½ cup Sour Cream
  • 2 Tbsps Grated Cotija Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up 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.

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Zest the lime to get 2 teaspoons (or use the small side of a box grater). 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 the diced peppers and corn kernels 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. 

Cook the vegetables:
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 pepper-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 (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to a bowl. Wipe out the pan. 

Cook the chicken:
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.

Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

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

Tips from Home Chefs

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Mexican Chicken & Lime Sour Cream

Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up 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:

Meanwhile, wash and dry the fresh produce. Zest the lime to get 2 teaspoons (or use the small side of a box grater). 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 the diced peppers and corn kernels 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. 

Prepare the ingredients:
Cook the vegetables:
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 pepper-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 (carefully, as the liquid may splatter). 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.

Cook the chicken:
Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

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

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