Description
A vibrant dish featuring spiced chicken, fluffy rice, and charred corn topped with creamy sauce.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon orange juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 3 cups fresh or frozen corn kernels (about 3 ears or 12 ounces)
- 1 teaspoon chili powder (for corn)
- 1/2 teaspoon kosher salt (for corn)
- Juice of half a lime (for corn)
- 1/4 cup chopped fresh cilantro (for corn)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice (for crema)
- 1/2 teaspoon chili powder (for crema)
- 1/4 teaspoon garlic powder (for crema)
- Salt and pepper to taste (for crema)
- 4 ounces cotija cheese, crumbled
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges, for serving
- Sliced jalapeños or avocado (optional)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and freshly ground black pepper. Add the chicken thighs, tossing them to coat fully. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Cook the Rice: Rinse the rice under cold water until the water runs clear. In a saucepan over medium heat, melt unsalted butter, add rice and stir for about a minute. Pour in chicken broth, bring to a boil, reduce heat, cover, and simmer for 18 minutes. Remove from heat, let rest for 5 minutes, then fluff with a fork.
- Char the Corn: Heat a cast iron skillet or grill pan over medium-high heat. Add the corn and cook, stirring occasionally until lightly charred (about 6-8 minutes). Season with chili powder, kosher salt, and lime juice. Stir in cilantro.
- Grill the Chicken: Preheat grill or skillet to medium-high heat. Grill marinated chicken for 5-6 minutes per side until it reaches an internal temperature of 165°F. Let it rest for 5 minutes before slicing.
- Prepare the Crema: In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and black pepper. Adjust seasoning to taste.
- Assemble Your Bowls: Divide rice among bowls, then top with grilled chicken slices, charred corn, and drizzle the crema over. Sprinkle with cotija cheese and cilantro. Serve with lime wedges and optional jalapeños or avocado slices.
Notes
Marinate the chicken for at least 30 minutes for better flavor. Rinse rice thoroughly for fluffier grains.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 150mg