Quick-Simmered Huitlacoche & Sweet Corn Chicken Skillet

Instructions

1. 1

   Toss 1.5 lbs boneless skinless chicken thighs with 0.75 tsp kosher salt and 0.5 tsp freshly cracked black pepper in a medium bowl so every piece is seasoned. Set a heavy 12-inch skillet over medium-high heat with 1 tbsp olive oil.

   3 min

   Tip: Chicken thighs stay juicy even during a fast sear. Don't crowd the pieces too tightly or they'll steam instead of brown.

2. 2

   Add the chicken to the hot skillet in a single layer and sear without moving for 3 minutes until lightly golden on the edges, then flip and cook 1 more minute. Transfer to a clean plate (it will finish cooking in the sauce later; we're not suffering for dinner with rubbery overcooked chicken).

   4 min

   Tip: It doesn't need to be cooked through yet—that quick simmer at the end will do the heavy lifting.

3. 3

   Lower the heat to medium. Add remaining 1 tbsp olive oil to the rendered drippings, then toss in 1 medium yellow onion, 3 cloves garlic, and 1 serrano pepper. Sauté for 3 minutes until the onion is soft and fragrant, scraping up any browned bits stuck to the pan.

   3 min

   Tip: If the pan looks dry or garlic threatens to burn, splash in a spoonful of water or broth right away.

4. 4

   Pour in 1 can huitlacoche with its juices, 1.5 cups sweet corn kernels, 0.5 tsp dried Mexican oregano, 0.25 tsp ground cumin, remaining 0.25 tsp kosher salt, and 0.5 cup low-sodium chicken broth. Add 1 sprig fresh epazote and bring to a lively bubble, stirring to meld that inky, savory corn truffle into a glossy sauce.

   3 min

   Tip: Don't be intimidated by the dark color of huitlacoche—it turns deeply velvety and brings a woodsy, truffly sweetness that pairs miraculously with sweet corn.

5. 5

   Nestle the seared chicken and any resting juices back into the bubbling skillet. Lower heat to medium-low, cover with a lid or foil, and let it quick-simmer gently for 6 minutes until the chicken reaches 165°F and has soaked up that earthy sauce.

   6 min

   Tip: Mom math cue: while this simmers, warm your tortillas on a comal or dry pan and slice the radishes.

6. 6

   Remove lid, discard the epazote sprig, and squeeze in the juice of 1 lime (from 2 limes). Taste it—then decide if it needs another pinch of salt. Scatter 4 oz quesillo evenly over the top, turn off the heat, and cover for 2 minutes to let the cheese turn molten and stretchy.

   2 min

   Tip: The cheese melts purely from residual skillet heat—no broiler required in a cramped apartment kitchen.

7. 7

   Uncover and hit the skillet with your bright finish: scatter 3 fresh radishes and 0.25 cup fresh cilantro right over the melted cheese. Serve family-style right from the pan with 8 corn tortillas and remaining wedges from 2 limes for squeezing.

   2 min

   Tip: That icy snap of raw radish and fresh lime cuts the luscious funk of huitlacoche and cheese perfectly.