Zesty chicken, charred corn, and creamy toppings create a satisfying, vibrant bowl over fluffy rice.
# 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 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 and drained
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 crumbled cotija or feta cheese
19 - Juice of 1 lime
20 - 1/4 cup chopped fresh cilantro
→ For Serving
21 - 1 avocado, sliced
22 - Lime wedges
23 - Hot sauce, optional
# Directions:
01 - Rinse the rice with cold water in a fine mesh sieve. In a medium saucepan, bring water or chicken broth to a boil with kosher salt. Add the rice, reduce heat to low, cover, and simmer until rice is tender—about 15 to 20 minutes for white rice or 35 to 40 minutes for brown rice. Fluff with a fork once done.
02 - In a bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Toss the chicken to coat evenly in the spice mixture.
03 - Heat a large skillet over medium-high heat. Cook the seasoned chicken for 5 to 6 minutes per side or until it is cooked through and deeply browned. Transfer to a cutting board and let rest for 5 minutes, then slice or dice.
04 - In the same skillet, melt butter and add the corn. Sauté over medium-high heat for 4 to 5 minutes until corn is hot and lightly charred. Allow corn to cool slightly. In a mixing bowl, combine charred corn with mayonnaise, sour cream, chili powder, smoked paprika, cotija or feta cheese, lime juice, and fresh cilantro. Mix gently to combine.
05 - Divide cooked rice among four serving bowls. Top each bowl with sliced or diced chicken and generous spoonfuls of the street corn topping. Add sliced avocado, garnish with additional cilantro and lime wedges, and serve with hot sauce if desired.
