Description
A flavorful and satisfying mix of spiced chicken thighs, grilled corn, and lime-washed rice, topped with cotija cheese and sour cream.
Ingredients
- 4 Chicken thighs, boneless skinless
- 1/4 cup Red onion, diced
- 1/2 tsp Garlic powder (or 2 cloves garlic, minced)
- 1 Lime, juiced (plus wedges for serving)
- 1 tbsp Lime juice, freshly squeezed
- 2 tbsp Mayonnaise (or Greek yogurt)
- 3 cups Rice, prepared
- 1 tbsp Avocado oil (or other neutral oil)
- 1/4 tsp Black pepper, ground
- 2 tsp Chili powder
- 1/2 tsp Salt (adjust to taste)
- 1 tsp Cumin, ground
- 1/2 cup Cotija cheese, crumbled (or feta as a substitute)
- 1/2 cup Sour cream (or plain yogurt)
- 1 cup Sweet corn kernels, grilled or sautéed from frozen
- 1/2 cup Cilantro, fresh leaves, chopped
Instructions
- Heat 1 tablespoon avocado oil in a skillet over medium heat. Pat the chicken thighs dry and season with salt, black pepper, chili powder, and cumin. Sear the thighs until golden and cooked through, about 5–7 minutes per side, until internal temperature reaches 165°F. Let the chicken rest for 5 minutes.
- While the chicken rests, combine the cooked rice, sweet corn, diced red onion, garlic powder (or minced garlic), lime juice, and mayonnaise in a large bowl. Stir until everything is evenly coated.
- Chop the rested chicken into bite-size pieces and fold gently into the rice and corn mixture. Taste and adjust seasoning.
- Serve topped with crumbled cotija, a spoonful of sour cream, and chopped cilantro. Add lime wedges on the side for squeezing.
Notes
For a dairy-free version, swap mayonnaise for dairy-free mayo and use extra lime instead of sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican