Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tbsp neutral oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups sweet corn
  • 3 tbsp Mexican crema or sour cream
  • 2 tbsp mayonnaise
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup fresh cilantro, divided
  • 1 small red onion, finely diced
  • 1 lime, juiced
  • 1.5 cups long-grain white rice
  • 3 cups chicken bone broth
  • 1 tbsp butter

Instructions:

  1. Rinse the rice until water runs clear. Combine the rinsed rice, 3 cups bone broth, and 1 tbsp butter in a pot. Bring to a boil, then cover and simmer on low for 15 minutes until liquid is fully absorbed and holes appear. Fluff the rice with a fork.
  2. Pat 1.5 lbs chicken thighs dry. Rub with 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
  3. Heat 1 tbsp oil in a skillet over medium high. Add chicken and cook for 5-6 mins per side until deeply browned and a thermometer hits 165°F. Move the chicken to a cutting board and let it sit for 5 minutes. Slice the chicken into strips.
  4. In the same skillet, add 2 cups corn. Cook undisturbed for 3 mins until the kernels are golden and popping.
  5. In a bowl, whisk together 3 tbsp crema, 2 tbsp mayo, and lime juice. Fold in the charred corn, diced red onion, and half the cilantro.
  6. Bowl it up: rice base, a big scoop of corn salad, and the sliced chicken. Sprinkle generously with 1/2 cup crumbled Cotija and the remaining cilantro. Serve with extra lime wedges.