Skillet Chicken Tinga with Roasted Poblano

How to make it

1. Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a heavy skillet over medium-high and crisp the chicken until deeply colored.
3. Add the aromatics with the sweet corn and red onion; cook until fragrant and just tender.
4. Build the roasted poblano sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over warm tortillas.