UBS In Person Cooking Class: Southwest Chicken, Poblano-Corn-Scallion Saute

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Southwestern Spice Roasted Chicken Thighs

Serves 4

2 – 3 tbsp olive oil

1 red onion, sliced along grain ½” strips

1 head garlic, cloves well smashed

Kosher salt and freshly ground black pepper

1 ½ – 2 tbsp southwestern spice mix, recipe below

1 ½ – 2 lbs boneless skinless chicken thighs

Kosher salt and freshly ground black pepper

Garnishes: Lime Wedges, Scallions, Cilantro

1. Preheat the oven to 425 F. Prepare a baking dish big enough to fit chicken thighs in a single layer. Add onion and garlic to pan along with a drizzle of oil and sprinkle of salt and spices; mix well.

2. Mix remaining spices with about 2 tbsp oil and a generous pinch or two of salt; mix together and add to chicken, massaging into all sides. Lay chicken over onions and garlic; let sit 20 minutes, if time allows.

3. Transfer baking dish to oven and cook for about 20 – 30 minutes, until chicken is cooked through to an internal temperature of 165 – 175 degrees F. Remove from oven and garnish with herbs and lime.

Southwestern Bean & Vegetable Saute

Serves 4

1 tbsp olive oil

1 poblano or red bell pepper, medium dice

1 red onion, medium dice

Kosher salt and freshly ground black pepper

2 ears corn, kernels shaved from cob

1 jalapeno chile, minced

2 cloves garlic, minced

1 bunch cilantro, chopped, leaves and stems separated

1-2 tsp southwestern spice mix, recipe below

¼ – ⅓ cup chicken or vegetable stock, or water

1 (15oz can) pinto or black beans, rinsed and drained

1 lime, wedged

1. Place a large skillet over medium high heat and add a thin layer of oil. When oil is hot, add pepper and onion; season with salt and pepper. Saute until aromatic, stirring occasionally, about 1 – 2 minutes. Add corn and continue to saute until vegetables are browning, about 4 – 6 minutes. Add jalapeno, garlic, and cilantro stems (reserves leaves for garnish); saute until aromatic, 1 minute. Add spices and cook for 30 seconds.

2. Add ¼ cup stock to deglaze pan, scraping brown bits from bottom of pan. Add beans and season again. Simmer until liquid is fully absorbed; add a little more stock if needed, a couple tablespoons at a time, if vegetables are sticking and bottom of pan is browning. Turn off heat and add cilantro leaves and a small squeeze of lime juice; taste and adjust to your liking.

Southwestern Spice Mix

1 tsp ancho chile powder

1 tsp smoked paprika

½ tsp garlic powder

½ tsp cumin

½ tsp dried oregano

½ tsp black pepper

½ tsp brown sugar

Pinch cayenne