Description
A delicious and satisfying bowl combining juicy chicken, sweet corn, and creamy sauce, perfect for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp freshly squeezed lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder or 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup sweet corn kernels (grilled or sautéed from frozen)
- 1/4 cup sliced red onion
- 1/2 cup sour cream, separated
- 2 tbsp mayonnaise
- 1/2 cup crumbled cotija cheese, extra for topping
- 1 tbsp lime juice (to taste)
- 3 cups prepared rice
- Fresh cilantro leaves, for garnish
- Lime wedges (from 1 lime)
- Reserved sour cream and cotija cheese, for garnish
Instructions
- In a bowl, mix the lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper.
- Add the chicken thighs to the bowl and coat them well with the mixture. Let them marinate for at least 15 minutes.
- Cook the marinated chicken thighs in a skillet over medium heat for about 6-7 minutes on each side or until they are fully cooked. Remove from heat and let them rest.
- In another bowl, combine the sweet corn, red onion, 1/2 cup sour cream, mayonnaise, cotija cheese, chili powder, and salt and pepper to taste. Mix well.
- Prepare the rice according to package instructions.
- Slice the cooked chicken into strips.
- To assemble the bowls, place a scoop of rice at the bottom, add the sliced chicken on top, and then spoon the corn mixture over everything.
- Garnish with fresh cilantro, lime wedges, and extra sour cream and cotija cheese if desired.
Notes
Make sure not to overcook the chicken to keep it juicy. You can use canned corn if fresh or frozen is not available. Adjust spices to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican