Description
A flavorful dish combining succulent chicken thighs, juicy sweet corn, and creamy sauce over a big bowl of rice, inspired by vibrant street corn flavors.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken thighs, boneless and skinless
- 1 cup corn (fresh or canned)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup crema or sour cream
- Lime wedges for serving
- Chopped cilantro for garnish
Instructions
- Cook the rice according to package instructions.
- Prepare the chicken by tossing it with olive oil, chili powder, cumin, salt, and pepper.
- Sear the chicken in a skillet over medium-high heat until cooked through.
- Add the corn to the skillet and sauté until tender and charred.
- Combine the sliced chicken and corn in the skillet.
- Assemble the bowls with rice, then top with the chicken and corn mixture, crema, lime wedges, and cilantro.
Notes
Feel free to customize with jalapeños for spice, or switch chicken for grilled tempeh for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken rice bowl, street corn, Mexican cuisine, comfort food, easy recipe