In this recipe, shredded chicken thighs combine with a cool, street corn slaw for a super flavorful meal. Enjoy in a sandwich or stuffed in a baked sweet potato.
(Serves 8)
Ingredients
2 pounds Smart Chicken Boneless Skinless Thighs
2 cups water
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon black pepper
8 buns or 8 sweet potatoes (optional)
Barbeque sauce for drizzling if desired
Street Corn Slaw
1 Jalapeno, roasted and diced
1 Poblano, roasted and diced
2 cups sweet corn kernels
5 green onions, sliced
1/2 cup cotija cheese, crumbled
2 cup red cabbage, sliced thin
Street Corn Dressing
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon lime juice
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
Directions
Season chicken with spices, place in a baking dish, add water and cover. Roast chicken at 350°F for 90 minutes or until chicken can easily shred apart, or pressure cook for 30 minutes on high. Combine corn slaw ingredients in one bowl. In a separate bowl, add ingredients for the Sweet Corn dressing, stir until well combined, then combine with the salad. Store in the refrigerator until ready to serve. Remove chicken from cooking liquid and shred. Serve in a sandwich or stuff chicken mixture in a sweet potato, top with street corn slaw mixture and top with optional barbeque sauce.