Chicken and Street Corn Rice Bowls

Instructions

1. 1

   Place the chicken in a bowl with 2 tsp avocado oil, the 15 ml lime juice, 1 tsp chili powder, the cumin, garlic powder, 0.5 tsp salt and 0.25 tsp black pepper. Turn to coat and refrigerate for 15 minutes.

2. 2

   While the chicken marinates, rinse and drain the raw rice. Put it in a 2-litre saucepan with 480 ml water and 0.25 tsp salt. Bring to a boil over high heat, cover tightly and reduce the heat to low. Cook for 15 minutes, then remove from the heat and leave covered for 10 minutes.

3. 3

   Meanwhile, thinly slice the red onion. Halve the lime, squeeze one half for the corn topping and cut the other half into four wedges. Heat the remaining 1 tsp oil in a 30 cm nonstick skillet over medium-high heat. Add the frozen corn and cook for 6–8 minutes, stirring occasionally, until hot throughout with browned patches.

4. 4

   Transfer the corn to a bowl. Stir in the red onion, sour cream, mayonnaise, crumbled cotija, the juice from half the lime, the remaining 1 tsp chili powder, 0.25 tsp salt and 0.25 tsp black pepper. Set aside while the chicken cooks.

5. 5

   Once the chicken has marinated for 15 minutes, return the emptied skillet to medium heat. Add the thighs in a single layer and discard any marinade left in the bowl. Cook for 7–9 minutes per side, lowering the heat if the spices darken too quickly, until an instant-read thermometer inserted into the thickest part of each thigh reads 74°C/165°F.

6. 6

   Transfer the chicken to a board and rest for 5 minutes. During this rest, fluff the rice with a fork and chop the cilantro. Keep the rice covered until serving.

7. 7

   Slice the rested chicken. Divide the rice among four bowls, add the chicken and spoon the creamy corn mixture over the top. Scatter over the cilantro and serve each bowl with a lime wedge.