Description
A fast, weeknight-friendly bowl featuring charred corn, smoky chicken, and a tangy crema reminiscent of summer street carts.
Ingredients
Scale
- 600 g boneless, skinless chicken thighs
- 45 ml olive oil
- 30 ml lime juice
- 2 tsp smoked paprika
- 3 cloves garlic, minced
- 450 g fresh corn kernels
- 360 g short- or long-grain white rice
- 450 ml chicken stock or water
- 60 g cotija or feta cheese, crumbled
- 15 g fresh cilantro, chopped
- 120 g sour cream or Greek yogurt
- 1 tsp chili powder or Tajín
- Salt, to taste
- Optional: 1 tsp honey, avocado for topping
Instructions
- Marinate the chicken by tossing with olive oil, lime juice, smoked paprika, garlic, salt, and pepper. Let sit for 10–15 minutes.
- Cook the rice by rinsing until clear, then cooking with chicken stock and salt in a saucepan for 15 minutes.
- Char the corn in a hot skillet for 4–6 minutes until golden and lightly charred.
- Sear the marinated chicken in the same skillet for 3–4 minutes each side until browned and cooked through.
- Make the crema by mixing sour cream or yogurt with lime juice and chili powder.
Notes
For added flavor, marinate chicken for up to 2 hours. Cook rice and char corn ahead of time for meal prepping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 630
- Sugar: 6g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg