If you only have bone-in skin-on chicken thighs, start with 1.3 pounds and cook it 5 minutes longer.
- 2 tablespoons olive oil
- 1 large white onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, finely chopped (see Note about other heat options)
- 1 teaspoon ground cumin
- 1 teaspoon ground chile powder (see Note about other heat options)
- 4 tablespoons tomato paste
- 3 to 4 cups chicken stock or broth
- 1 pound boneless, skinless chicken thighs (see Note)
- 1 can black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels (optional)
- Kosher salt and black pepper
- Juice of half a lime
- Cotija cheese, crumbled
- 1 medium avocado, sliced
- Sour cream or Mexican crema
- Second half of lime, cut into wedges
- Chopped fresh cilantro
- Corn tortillas, cut into thin ribbons, to fry (instructions below)
- Hot sauce
Finishes, choose your own
Remove from heat and squeeze lime juice of half a lime over. Serve with any finishings of your choice; shown here with avocado, cilantro, cotija, tortilla strips, and hot sauce.
Want to make fried corn tortilla strips? In a large nonstick frying pan, heat a generous 1/4-inch of a neutral/high heat-safe oil over medium-high until a drop of water flicked in sizzles dramatically. Add a handful of corn tortilla strips and cook, stirring a bit, until they begin to brown at the edges, 2 to 3 minutes. Scoop out with tongs or a slotted spoon, shaking off excess oil, and transfer to paper towels to drain. Season immediately with salt. Repeat with remaining strips. I promise, there will be no leftovers, but if there are, they keep in a bag at room temperature for a few days.