Tomatillo Chicken & Corn Skillet with Guacamole & Cotija Cheese

Tomatillo Chicken & Corn Skillet

with Guacamole & Cotija Cheese

30 MIN
6 SmartPoints®
2 Servings
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From the Test Kitchen

This zesty skillet combines bites of tender chicken with sweet corn, crisp peppers, and creamy white beans—all simmered in our bright, citrusy tomatillo-poblano sauce, which is based on classic Mexican salsa verde. The bold flavors are delightfully contrasted by spoonfuls of creamy, cooling guacamole served on top.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Drain and rinse the beans. Combine in a bowl. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (cast iron or nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the vegetables:
3 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the prepared garlic, sweet peppers, and beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomatillo-poblano sauce (carefully, as the liquid may splatter), demi-glace, and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until thickened and thoroughly combined. Turn off the heat. 

Make the creamy guacamole:
4 Make the creamy guacamole:

While the vegetables cook, in a bowl, combine the guacamole, fromage blanc, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

 Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked chicken and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables topped with the creamy guacamole and cheese. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Drain and rinse the beans. Combine in a bowl. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (cast iron or nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the chicken:
Cook the vegetables:
3 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the prepared garlic, sweet peppers, and beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomatillo-poblano sauce (carefully, as the liquid may splatter), demi-glace, and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until thickened and thoroughly combined. Turn off the heat. 

4 Make the creamy guacamole:

While the vegetables cook, in a bowl, combine the guacamole, fromage blanc, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

Make the creamy guacamole:
 Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked chicken and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables topped with the creamy guacamole and cheese. Serve the remaining lime wedges on the side. Enjoy!