Description
A comforting bowl filled with rice, seasoned chicken, and a tangy street corn topping, perfect for cozy weeknight dinners.
Ingredients
- 2 cups long-grain rice (jasmine or basmati), rinsed
- 3 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken thighs or breasts, trimmed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 ears fresh corn, kernels removed (about 2 cups) or frozen
- 1 tablespoon butter
- 1/3 cup mayonnaise
- 1/4 cup plain yogurt or sour cream
- 1 lime, zested and juiced
- 1/4 cup crumbled feta or cotija-style cheese
- 1/4 cup chopped cilantro
- 1 small jalapeño, seeded and finely chopped (optional)
- Salt and pepper to taste
Instructions
- Cook the rice: In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice, reduce to a simmer, cover, and cook until tender (about 15 minutes). Fluff with a fork and keep warm.
- Season the chicken: Mix olive oil, cumin, smoked paprika, and salt. Rub all over the chicken pieces.
- Sear and roast: Heat a skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden, then transfer to a 375°F oven for 10–12 minutes (or until internal temp reaches 165°F). Let rest 5 minutes, then slice.
- Char the corn: In the same skillet, add butter and corn kernels. Cook over medium-high heat until corn begins to brown and blister—about 6–8 minutes.
- Make the street corn dressing: In a bowl combine mayonnaise, yogurt, lime zest and juice, chopped jalapeño, and a pinch of salt. Toss the charred corn in the dressing.
- Assemble bowls: Divide rice between bowls, top with sliced chicken, a generous scoop of the dressed corn, crumbled cheese, and chopped cilantro. Serve with extra lime wedges.
Notes
For best results, use hot broth for flavorful rice and pat chicken dry before seasoning to ensure better searing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican