Description
A vibrant bowl of smoky chicken, charred corn, and fresh flavors, perfect for summer gatherings or weeknight dinners.
Ingredients
Scale
- 1 lb chicken thighs
- 2 cups charred corn (fresh or canned)
- 2 cups cooked jasmine or brown rice
- 2 tsp smoky seasoning (e.g., smoked paprika)
- 2 tbsp tangy dressing (e.g., lime juice, cilantro)
- 1/2 cup creamy sauce (e.g., sour cream or Greek yogurt)
- Salt and pepper to taste
Instructions
- Season the chicken thighs generously with smoky seasoning, salt, and pepper.
- Cook the chicken in a skillet over medium-high heat for 6-7 minutes per side until golden brown.
- Char the corn in the same skillet until it takes on a delightful char.
- Combine the cooked rice, sliced chicken, and charred corn in a mixing bowl.
- Add the tangy dressing and creamy sauce, mixing gently to combine.
- Toss everything together until well combined and serve warm.
Notes
For best results, let chicken sit at room temperature before cooking. This bowl can be customized with avocado or different vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg
Keywords: Street Corn, Chicken, Rice Bowl, Summer Recipe, Mexican Cuisine