Juicy spiced chicken, creamy corn, fresh toppings and rice unite for a colorful, satisfying meal with bold flavors.
# What You Need:
→ 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)
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 cheese or feta cheese, crumbled
19 - Juice of 1 lime
20 - 1/4 cup fresh cilantro, chopped
→ For Serving
21 - 1 ripe avocado, sliced
22 - Extra lime wedges
23 - Hot sauce (optional)
# Directions:
01 - Rinse the rice thoroughly under cold water. In a saucepan, bring 2 cups of water or chicken broth and 1/2 teaspoon of salt to a boil. Add the rice, reduce heat to low, cover tightly, and cook until fully tender—about 15 to 20 minutes for white rice or 35 to 40 minutes for brown rice. Remove from heat and fluff gently with a fork.
02 - In a bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Add the chicken and mix thoroughly to coat all sides evenly in the spice mixture.
03 - Heat a large skillet over medium-high heat. Place chicken in the skillet and cook for 5 to 6 minutes per side, until a golden-brown crust forms and the internal temperature reaches 165°F (74°C). Set the chicken aside to rest for 5 minutes, then slice or dice as preferred.
04 - In the same skillet, melt the butter over medium-high heat. Add the corn and sauté for 4 to 5 minutes, stirring occasionally, until lightly charred. Transfer the corn to a mixing bowl. Let it cool slightly, then add mayonnaise, sour cream, chili powder, smoked paprika, crumbled cheese, lime juice, and chopped cilantro. Stir to combine.
05 - Divide the cooked rice among four bowls. Arrange sliced chicken over the rice, then spoon generous amounts of the street corn topping on top. Garnish with avocado slices, extra cilantro, and lime wedges. Drizzle with hot sauce as desired before serving.
