Description
A vibrant and flavorful rice bowl combining tender chicken thighs, grilled corn, and a creamy sauce, perfect for any occasion.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons fresh lime juice
- 2 tablespoons avocado oil (or olive oil)
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 1 cup sweet corn kernels (grilled or roasted)
- 1/4 cup red onion (finely diced)
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup mayonnaise
- 1/3 cup Cotija cheese (crumbled)
- 1/4 cup fresh cilantro (chopped)
- 3 cups cooked rice (like jasmine or basmati)
- Lime for garnish
Instructions
- Marinate the chicken: In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken thighs and coat them well. Cover and let them marinate for at least 15 minutes.
- Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side or until fully cooked. The internal temperature should reach 165°F (75°C).
- Prepare the corn and sauce: If using fresh corn, cook on a grill or pan until charred. In a separate bowl, combine sour cream, mayonnaise, red onion, Cotija cheese, and chopped cilantro.
- Assemble the bowl: In a large serving bowl or individual bowls, layer the cooked rice, cut-up chicken, grilled corn, and top with the creamy sauce. Garnish with lime wedges and additional cilantro if desired.
Notes
For the best flavor, allow the chicken to marinate for at least 30 minutes or up to 2 hours. Grilling enhances the sweetness of corn. Substitute Cotija with feta or queso fresco if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican