• In a small mixing bowl, combine 1 teaspoon chili powder, ½ teaspoon cumin,½ teaspoon coriander, and a pinch of salt. Use the spice mixture to season both sides of 4-6 boneless, skinless chicken breasts.
• Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon olive oil and swirl to coat the surface.
• Add the chicken thighs and cook until golden brown on each side and cooked through – about 3-5 minutes on each side. Transfer chicken to a plate.
• Reduce the heat to medium low and add 16 ounce jar of chunky salsa, 16 ounce can of black or pinto beans and ½ cup frozen or fresh corn – stirring to pull up any browned bits from the bottom of the skillet. Continue cooking until the sauce is warmed through.
• To prevent the sauce from curdling, add a few spoonfuls of the salsa mixture to  ¼ cup sour cream and mix to combine. Then add it back to the rest of the sauce in the skillet and stir to fully incorporate. Remove the skillet from the heat.
• Return the chicken thighs to the creamy sauce in the skillet. Finish with the zest and juice of ½ a lime and top with ⅓ cup crumbled cojita or queso fresco cheese and chopped fresh cilantro. Serve over cooked Cilantro Lime Rice, if desired.

NOTES

• I’ve found that this recipe works best with extra chunky salsa. I would not recommend using a fresh salsa like pico de galllo.

SERVING SUGGESTIONS

• Serve this over Cilantro Lime Rice with fresh pineapple or mango or chips and guacamole on the side.

SWAP SUGGESTIONS

• Protein: Swap chicken thighs for chicken breasts.
• Vegetarian: Remove the chicken from the recipe and double the beans and corn. Add the spices to the skillet when you add the salsa. Serve over roasted sweet potatoes or alongside tortilla chips.

WEEKEND PREP / MAKE AHEAD

• Make Cilantro Lime Rice for serving in advance and store in an airtight container.