Mexican Chicken & Rice

I love a one-dish meal and I love Mexican. This is what you get when you put them together.

Serves 4–6

Timing

• Prep: ~20 minutes

• Cook: ~40 minutes

• Total: ~1 hour

• 1½ lbs Chicken Thighs, cut into bite-size pieces

• 1 Ear Corn

• 1 Yellow Onion, diced

• Garlic, minced

• Chili powder

• Cumin

• 1 cup Rice

• 1 can Diced Green Chiles

• Salsa Verde

• Chicken broth

• Pepper jack cheese, shredded

• Kosher salt & pepper

• Neutral oil

Finishing and Garnish

• Sour cream

• Pickled jalapeños

• Fresh lime

• Cilantro

○ Microwave the corn for about 5 minutes, then grill until lightly charred.

○ Cut the kernels from the cob.

○ Season chicken with salt & pepper.

○ Sear chicken in a hot oiled pan until nicely browned, then remove.

○ Add onion to the same pan and cook 3–4 minutes.

○ Add garlic, chili powder & cumin and cook about 30 seconds.

○ Add rice and toast for about 1 minute.

○ Stir in green chiles, salsa verde, chicken broth & charred corn.

○ Return chicken and any juices to the pan.

○Bring to a simmer, cover & cook 18–19 minutes, until the rice is tender and chicken is cooked through.

○ Top generously with pepper jack, cover again & let melt for a few minutes.

○ Finish with sour cream, pickled jalapeños, fresh lime & cilantro.