Street Corn Chicken Rice Bowl Flavorful and Easy Recipe

Ingredients

• 1 cup jasmine rice
• 2 cups chicken broth
• 1 pound boneless, skinless chicken thighs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup corn kernels (fresh or frozen)
• 0.5 cup crumbled cotija cheese
• 0.25 cup cilantro, chopped
• 1 lime juiced
• 1 avocado sliced
• 1 tablespoon mayo mixed with ½ teaspoon sriracha

Instructions

1. In a medium saucepan, combine jasmine rice and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for about 18 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
2. While the rice cooks, season the chicken thighs with paprika, garlic powder, cumin, salt, and black pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken thighs and cook for about 6-7 minutes on each side or until cooked through and golden brown. Remove from skillet and rest for a few minutes before slicing.
4. In the same skillet, add corn kernels and sauté for 3-4 minutes until they are lightly charred. Season with a pinch of salt.
5. To serve, start with a base of rice in each bowl. Top with sliced chicken, sautéed corn, crumbled cotija cheese, avocado slices, and a sprinkle of fresh cilantro.
6. Drizzle fresh lime juice over the entire bowl and add a dollop of spicy mayo for an extra kick.