Ayam Koboi

Instructions

1. Preheat oven to 375 degrees Fahrenheit. In a small bowl, whisk together 1 tablespoon paprika, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, ½ teaspoon pepper, and ¼ teaspoon chili powder. Divide this mixture in half.
2. Rub the chicken breasts with half of the spice mixture. Heat 2 tablespoons olive oil, in a large oven-safe skillet over medium-high heat.
3. Sear 4 chicken breasts, for 2-3 minutes on each side in the skillet. Remove from the skillet and set aside.
4. Add ½ yellow onion,, chopped, to the skillet and saute until tender. Add in 2 teaspoons garlic, 1 (15-ounce) can corn, drained, 1 (15-ounce) can black beans, drained, 1 (15-ounce) can fire-roasted tomatoes, with their juice, 2 tablespoons lime juice, and remaining seasoning blend.
5. Stir and cook until the mixture comes to a gentile boil. Remove from heat and add the chicken breasts back to the skillet. Sprinkle 1 cup shredded Mexican blend cheese, over the chicken.
6. Bake the chicken for 20-25 minutes until it reaches 165 degrees Fahrenheit. Remove the dish from the oven and let it rest for at least 5 minutes before serving.
7. Top with ¼ cup fresh cilantro chopped and serve on its own or over rice.