Spiced chicken, charred corn, creamy sauce, and fresh toppings layered over tender rice for a flavorful bowl.
# 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 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 drained 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 - Lime wedges
23 - Hot sauce, to taste
# How To Make:
01 - Rinse rice thoroughly under cold water. In a saucepan, bring 2 cups water or chicken broth and salt to a boil. Stir in rice, reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed—about 15 to 20 minutes for white rice or 35 to 40 minutes for brown rice. Remove from heat and fluff with a fork.
02 - In a mixing bowl, blend olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Add chicken pieces and toss until fully coated in the seasoning mixture.
03 - Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 5 to 6 minutes per side or until golden and fully cooked through. Transfer to a cutting board and let rest for 5 minutes. Slice or dice as preferred.
04 - In the same skillet, melt butter over medium-high heat. Add corn kernels and sauté, stirring occasionally, until lightly charred in spots, about 4 to 5 minutes. Remove from heat and let cool slightly. In a bowl, combine sautéed corn, mayonnaise, sour cream, chili powder, smoked paprika, crumbled cheese, lime juice, and chopped cilantro. Stir well until fully mixed.
05 - Evenly distribute rice into four serving bowls. Top each portion with sliced chicken and generous spoonfuls of the street corn mixture. Garnish with sliced avocado, extra cilantro, and lime wedges. Drizzle hot sauce if desired before serving.
