Description
A delightful and colorful meal combining marinated chicken, street corn flavors, and fluffy rice, perfect for any occasion.
Ingredients
Scale
- 2 cups jasmine rice, rinsed
- 3 cups chicken broth or water
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon lime juice
- 1 teaspoon honey
- Salt and pepper to taste
- 1 cup fresh corn kernels (or grilled corn)
- ¼ cup crumbled feta or cotija cheese
- ¼ cup fresh cilantro, finely chopped
- Lime wedges, for garnish
Instructions
- In a saucepan, combine the rinsed jasmine rice and chicken broth. Bring to a gentle boil, then cover and simmer until the rice is tender and fluffy, about 15 minutes. Fluff with a fork and set aside.
- In a bowl, blend smoked paprika, garlic powder, lime juice, honey, salt, and pepper. Add the chicken pieces, ensuring they are well-coated. Let marinate for at least 20 minutes.
- Heat olive oil in a skillet over medium-high heat. Add marinated chicken, cooking until golden brown and cooked through, approximately 5-7 minutes.
- In a separate pan, lightly sauté the fresh corn kernels until tender and slightly caramelized, about 3-4 minutes.
- In each serving bowl, layer the rice, followed by the chicken. Top with sautéed corn, crumbled cheese, and sprinkle with fresh cilantro. Garnish with lime wedges.
Notes
To retain freshness, refrigerate components separately. For a gourmet twist, replace the grilled corn with charred elote-style corn.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg