# Components:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Rice
09 - 1 cup uncooked white or brown rice
10 - 2 cups water or low-sodium chicken broth
11 - 1/2 teaspoon salt
→ Street Corn Topping
12 - 2 cups corn kernels (fresh, frozen, or canned, drained)
13 - 1 tablespoon unsalted butter
14 - 1/4 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon smoked paprika
18 - 1/4 cup crumbled cotija or feta cheese
19 - Juice of 1 lime
20 - 1/4 cup fresh cilantro, chopped
→ For Serving
21 - 1 avocado, sliced
22 - Lime wedges
23 - Hot sauce, to taste (optional)
# Directions:
01 - Rinse the rice under cold running water until the water runs clear. In a medium saucepan, bring 2 cups of water or chicken broth and 1/2 teaspoon salt to a boil. Stir in the rice, reduce heat to low, cover, and simmer until tender—15 to 20 minutes for white rice or 35 to 40 minutes for brown rice. Remove from heat and fluff with a fork.
02 - In a bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Toss chicken to coat thoroughly on all sides with the spice mixture.
03 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes per side or until browned and the internal temperature reaches 165°F (74°C). Transfer chicken to a board, rest for 5 minutes, then slice or dice as desired.
04 - In the same skillet used for the chicken, melt butter over medium heat. Add corn kernels and sauté for 4 to 5 minutes until lightly charred in spots. Let cool slightly. In a mixing bowl, combine the sautéed corn with mayonnaise, sour cream, chili powder, smoked paprika, crumbled cheese, lime juice, and chopped cilantro. Mix gently to blend.
05 - Divide cooked rice among four serving bowls. Top each with sliced chicken and generous spoonfuls of the street corn mixture. Add sliced avocado, additional chopped cilantro, and lime wedges. Drizzle hot sauce over the top if desired.
