Smoky Southwest Chicken Thighs with Charred Corn & Poblano Gnocchi

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subheading: WATCH THIS RECIPE:

subheading: Smoky Southwest Chicken Thighs with Charred Corn & Poblano Gnocchi:

subheading: Ingredients:

subheading: FOR THE SMOKY SPICE BLEND:

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons smoked paprika

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons chili powder

subheading: FOR THE CORN & POBLANO SAUCE:

4 corn on the cobs, charred and stripped from cob, 1 cup reserved

1 poblano, charred

½ white or yellow onion, skin on, charred

3 garlic cloves

1 teaspoon granulated sugar

½ cups sour cream or Mexican crema

1 cup chicken stock

Diamond Crystal kosher salt and freshly cracked black pepper to taste

subheading: FOR THE CHICKEN THIGHS:

5 bone-in skin-on chicken thighs

Diamond Crystal kosher salt and freshly cracked black pepper to taste

1 teaspoon smoky spice blend

subheading: FOR THE GNOCCHI:

16 ounces refrigerated or frozen gnocchi

1 tablespoon extra virgin olive oil

1 ½ cups prepared corn & poblano sauce

1 cup reserved charred corn kernels

subheading: FOR SERVING:

1 lime, zest & juice

2 ounces queso fresco or Cotija cheese

Cilantro, freshly chopped

1 pinch prepared smoky spice blend

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