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Shared By Grace Warren Atwood

One-Pan Chicken Thighs With Coconut Creamed Corn

Ingredients

  • INGREDIENTS
  • 2 pounds bone-in, skin-on chicken thighs (4 to 6 pieces)
  • Kosher salt and black pepper
  • 1 tablespoon extra-virgin olive oil
  • 5 cups fresh or frozen corn kernels (from about 7 ears)
  • 3 scallions, thinly sliced, white and green parts separated
  • 1 (2-inch) piece fresh ginger, peeled and finely grated or chopped
  • 3 garlic cloves, peeled and finely grated or chopped
  • 1 serrano chile or chipotle in adobo, finely chopped, or 1/2 teaspoon red-pepper flakes
  • 1 (15-ounce) can full-fat coconut milk
  • 1 lime, cut into wedges
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  • PREPARATION
  • Pat the chicken dry, and season with salt and pepper. Drizzle the olive oil in a large (12-inch) skillet. Add the thighs, skin-side down, and set over medium heat. (It’s OK if they’re slightly squeezed in the skillet; as the fat renders, they’ll shrink.) Cook, undisturbed, until the skin is deep golden brown, and the thighs release easily from the pan, about 15 minutes. (If your stove is getting splattered with oil, cover the skillet.) Transfer the chicken, skin-side up, to a plate. Reserve the skillet and fat.
  • Increase the heat to high, add the corn, scallion whites, ginger, garlic and serrano. Season with salt and pepper and cook until the corn starts to brown in spots, 2 to 3 minutes, adding an extra minute or two if using frozen corn.

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