Smoky Southwest Chicken Thighs with Charred Corn & Poblano Gnocchi
César Pérez
Photo by James Ransom
- Serves
- 6
- Prep Time
- 15 Minutes
- Cook Time
- 45 Minutes
This may come as a shock to some, but gnocchi—or ñoquis for this occasion—can seamlessly fit into almost any cuisine. Why should Italian food get all the joys of tiny potato dumplings? Gnocchi is a blank canvas, and these days, it's easy to find quality and delicious gnocchi in your supermarket's refrigerated or frozen section. Of course, homemade gnocchi is delightful and well worth the effort, but I'll leave that to those who have the time and space. For this recipe, store-bought gnocchi gets the Southwestern treatment, sautéed in rendered chicken fat and butter, then tossed in a creamy, charred corn and poblano sauce that's as smoky as it is sweet. Crispy chicken thighs are nestled atop the creamy gnocchi, and the whole dish gets even more smoky seasoning, a touch of lime, queso fresco, and cilantro. Consider this proof that gnocchi is a versatile powerhouse, and its possibilities have no limits.
Ingredients
- FOR THE SMOKY SPICE BLEND:
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoon smoked paprika
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon chili powder
- FOR THE CORN & POBLANO SAUCE:
- 4 corn on the cobs, charred and stripped from cob, 1 cup reserved
- 1 poblano, charred
- ½ white or yellow onion, skin on, charred
- 3 garlic cloves
- 1 teaspoon granulated sugar
- ½ cup sour cream or Mexican crema
- 1 cup chicken stock
- Diamond Crystal kosher salt and freshly cracked black pepper to taste
- FOR THE CHICKEN THIGHS:
- 5 bone-in skin-on chicken thighs
- Diamond Crystal kosher salt and freshly cracked black pepper to taste
- 1 teaspoon smoky spice blend
- FOR THE GNOCCHI:
- 16 ounce refrigerated or frozen gnocchi
- 1 tablespoon extra virgin olive oil
- 1 ½ cup prepared corn & poblano sauce
- 1 cup reserved charred corn kernels
- FOR SERVING:
- 1 lime, zest & juice
- 2 ounce queso fresco or Cotija cheese
- Cilantro, freshly chopped
- 1 pinch prepared smoky spice blend
Featured Video
Smoky Southwest Chicken Thighs with Charred Corn & Poblano Gnocchi
Directions
- Step 1
For the Smoky Spice Blend: In a small bowl, mix together all the ingredients and set aside.
- Step 2
Prepare the Vegetables: Over a gas burner or under a broiler, char the corn, poblano pepper, onion, and garlic. (Optionally, trim the top off of a head of garlic and wrap in aluminum foil along with a drizzle of extra virgin olive oil and a sprinkle of salt.) Once everything is charred, place the poblano in a small bowl covered with a plate or plastic wrap and allow it to sweat for 5 minutes. Remove from the bowl, peel off the charred skin, and roughly chop. (Optionally, remove the seeds.) Using a small upside down bowl as a base inside of a larger bowl, carefully stand each corn cob on its end and run a knife down the side to strip the kernels. Reserve one cup of corn kernels and set aside. Remove the paper from the onion and roughly chop.
- Step 3
Make the Corn & Poblano Sauce: To a blender, combine the remaining corn (except for the cup of reserved kernels), poblano, onion, garlic, sugar, sour cream or crema, chicken stock, salt and pepper. Blend until smooth.
- Step 4
Make the Chicken Thighs: Preheat the oven to 375°. Heat a large skillet over medium-high heat. Pat chicken thighs dry with a paper towel and season with salt, pepper, and one teaspoon of spice blend. Place chicken skin side down in the skillet and cook until golden brown. Flip over and cook for 5 minutes before transferring the skillet to the oven. Bake for 10-15 minutes, or until the chicken registers 165° on an instant read thermometer. Remove the skillet from the oven and set the chicken aside. Drain all but one tablespoon of fat.
- Step 5
Make the Gnocchi: Place the skillet back over medium-high heat. Add the gnocchi and cook undisturbed for about 2 minutes to sear. Add 1 ½ cups of the corn & poblano sauce, the reserved charred corn kernels, and stir occasionally until heated through and the sauce is thickened. Add more sauce if needed. Arrange the chicken thighs on top of the gnocchi and remove from heat. Garnish with lime zest & juice, queso fresco, chopped cilantro, and a pinch of smoky spice blend.