Description
A hearty and comforting meal featuring juicy chicken thighs and charred corn over fluffy rice, all drizzled with creamy dressing.
Ingredients
Scale
- 1 lb chicken thighs
- 2 cups corn (fresh or canned)
- 2 cups cooked rice
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup creamy dressing (like ranch or your favorite)
- Fresh cilantro for garnish (optional)
Instructions
- Season the chicken thighs with smoked paprika, garlic powder, onion powder, salt, and pepper. Let the flavors meld together for a few minutes.
- In a skillet, heat olive oil over medium heat, and cook the chicken thighs until they are golden brown and cooked through, about 6-8 minutes per side.
- While the chicken cooks, char the corn in a separate pan until slightly blackened.
- In a bowl, layer the cooked rice, sliced chicken, and charred corn.
- Drizzle creamy dressing over the top and garnish with fresh cilantro if desired.
- Serve immediately and enjoy your meal.
Notes
Make-ahead tips: Cook chicken and corn ahead of time for quick assembly at dinnertime.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 90mg