Description
A cozy dish balancing sweet charred corn, tender spiced chicken, and a tangy crema, perfect for weeknight dinners.
Ingredients
- 2 cups long-grain rice (or brown rice)
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 cups fresh corn kernels (about 4 ears) or frozen, thawed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder (adjust to taste)
- 1/2 tsp salt, plus extra to taste
- 1/4 tsp black pepper
- 1/2 cup plain yogurt mixed with 2 tbsp lemon juice (for crema)
- 1/4 cup crumbled feta or cotija
- 2 tbsp chopped cilantro
- 1 lime, cut into wedges
- Optional: sliced avocado, pickled red onions, and a drizzle of hot sauce
Instructions
- Cook the rice: Rinse rice until water runs clear. Cook according to package directions and fluff with a fork when done. Keep warm.
- Season the chicken: In a bowl, toss chicken with smoked paprika, cumin, chili powder, salt, and pepper.
- Sear the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–6 minutes until nicely browned and cooked through. Remove and set aside.
- Char the corn: In the same skillet, add the remaining olive oil and corn kernels. Cook over medium-high heat, letting the corn get a little blackened in spots—about 6–8 minutes. Stir occasionally.
- Make the crema: Whisk yogurt and lemon juice, then season with a pinch of salt and pepper.
- Assemble bowls: Divide rice into bowls, top with charred corn, chicken, a drizzle of crema, crumbled cheese, cilantro, and a lime wedge.
- Finish and serve: Add avocado slices or pickled onions if using, squeeze lime over the bowl, and enjoy.
Notes
Don’t overcrowd the pan for better searing. Adjust flavors to taste as you go.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Searing
- Cuisine: Mexican