Description
Bright charred corn, smoky spice-rubbed chicken, and tangy crema come together in one bowl that sings with texture and heat.
Ingredients
Scale
- 300 g (1 1/2 cups) long-grain white rice, rinsed
- 680 g (1.5 lb) boneless, skinless chicken thighs
- 3 ears fresh corn or 450 g (15 oz) frozen corn kernels
- 1 tbsp (8 g) smoked paprika
- 1 tsp (5 g) cumin
- 1 tsp (5 g) garlic powder
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) neutral oil
- 120 g (1/2 cup) Greek yogurt or Mexican crema
- 2 tbsp (30 ml) lime juice
- 1/4 cup (15 g) chopped cilantro
- 1 small clove garlic, minced
- 1 avocado, sliced (optional)
- 50 g (1/2 cup) crumbled cotija or feta
- Lime wedges
- Sliced jalapeño (optional)
Instructions
- Rinse 300 g long-grain white rice under cold water until the water runs clear. Combine rice with 480 ml water and a pinch of salt in a medium saucepan, bring to a simmer, cover, and cook on low for 15 minutes; remove from heat and let rest 10 minutes, fluffing with a fork before serving.
- In a small bowl, whisk 120 g Greek yogurt, 2 tbsp lime juice, 1/4 cup chopped cilantro, 1 small minced garlic clove, and 1/4 tsp salt until smooth. Refrigerate until ready.
- Pat 680 g chicken thighs dry and trim excess fat. Mix the spice rub: smoked paprika, cumin, garlic powder, kosher salt, and black pepper. Rub evenly over both sides of the chicken and let rest for 5–10 minutes.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add corn and sear without stirring for 2–3 minutes, then toss and cook another 2–3 minutes until kernels show brown spots. Transfer to a bowl.
- Add 1 tbsp oil to the skillet and heat to high. Add chicken and sear 4–5 minutes per side until deeply browned and the internal temperature reaches 74°C (165°F). Rest the chicken for 5 minutes, then slice.
- Divide rice among four bowls. Top with sliced chicken, charred corn, sliced avocado, cotija, cilantro, and lime wedges. Drizzle sauce per bowl and finish with sliced jalapeño if desired.
Notes
Use a kitchen thermometer to ensure the chicken reaches 74°C (165°F) without drying out. Store components separately in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 660
- Sugar: 8g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 120mg