Description
A comforting bowl combining charred corn, savory chicken, and tangy crema, perfect for autumn evenings.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, trimmed and cut into bite-sized pieces
- 3 cups corn kernels (fresh or thawed frozen)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1/2 cup crumbled cotija or feta
- 1/2 cup plain yogurt mixed with 1 tablespoon lime juice and 1 teaspoon honey for quick crema
- Optional add-ins: sliced avocado, pickled jalapeños, chopped romaine
Instructions
- Prep the base: Cook 2 cups of rice or quinoa according to package directions so it’s ready when the bowl comes together.
- Season the chicken: In a bowl, toss the chicken pieces with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Let rest 10 minutes.
- Char the corn: Heat a large skillet over medium-high heat. Add corn kernels and cook without stirring for 2–3 minutes so they can caramelize. Stir and cook another 2–3 minutes until nicely charred. Transfer to a bowl.
- Cook the chicken: In the same skillet, add a splash more oil if needed and cook the chicken in batches for 4–6 minutes until browned and cooked through. Return all chicken to the pan with the corn for 1 minute to marry flavors.
- Assemble bowls: Place a bed of rice in each bowl, top with the corn and chicken mixture, then scatter cherry tomatoes, red onion, cilantro, and crumbled cheese. Drizzle with the lime-yogurt crema and add avocado if using.
- Finish and serve: Squeeze lime wedges over each bowl and serve warm.
Notes
Use high heat for smoky char on the corn. Pat chicken dry for a good sear.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican