Chicken, rice, and street corn combine for a hearty, colorful bowl full of zesty Mexican-inspired flavor.
# Components:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Rice
09 - 1 cup uncooked white or brown rice
10 - 2 cups water or low-sodium chicken broth
11 - 1/2 teaspoon kosher salt
→ Street Corn Topping
12 - 2 cups corn kernels (fresh, frozen, or canned)
13 - 1 tablespoon unsalted butter
14 - 1/4 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon smoked paprika
18 - 1/4 cup cotija or feta cheese, crumbled
19 - Juice of 1 lime
20 - 1/4 cup fresh cilantro, chopped
→ For Serving
21 - 1 ripe avocado, sliced
22 - Lime wedges
23 - Hot sauce, for drizzling (optional)
# Method:
01 - Rinse rice under cold running water. In a medium saucepan, bring the water or chicken broth and salt to a boil. Add rice, reduce heat to low, cover, and simmer until tender—about 15 to 20 minutes for white rice or 35 to 40 minutes for brown rice. Remove from heat and let rest for 5 minutes, then fluff using a fork.
02 - In a mixing bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Add chicken and toss thoroughly to coat. Heat a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until thoroughly cooked and golden brown. Rest the cooked chicken for 5 minutes, then slice or dice as desired.
03 - In the same skillet, melt butter over medium-high heat. Add corn kernels and sauté for 4 to 5 minutes until slightly charred. Remove from heat and let cool briefly. In a bowl, combine charred corn, mayonnaise, sour cream, chili powder, smoked paprika, crumbled cheese, lime juice, and chopped cilantro. Stir well.
04 - Divide the prepared rice evenly among four bowls. Top each portion with slices of cooked chicken, a generous spoonful of street corn mixture, and sliced avocado. Garnish with additional cilantro and lime wedges. Drizzle with hot sauce, if desired.
