Street Corn Chicken Bowls with Aji Verde

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 tbsp smoked paprika (For the chicken seasoning)
• 1 tbsp chili powder (For the chicken seasoning)
• 2 tsp ground cumin (For the chicken seasoning)
• 2 tsp garlic powder (For the chicken seasoning)
• 2 tsp onion powder (For the chicken seasoning)
• 2 tsp dried oregano (For the chicken seasoning)
• 2 tsp salt (For the chicken seasoning)
• 1 tsp black pepper (For the chicken seasoning)
• 3 tbsp olive oil (For the chicken marinade)
• 6 garlic (Cloves, minced; for the chicken)
• 1 lime juice (Juice of 1 lime; for the chicken)
• 30 oz corn kernels (Alternatively, use 4 corn cobs)
• 0.333 cup red onion (Finely diced)
• 1 jalapeño (Fresh, deseeded and diced; for the street corn)
• 0.5 avocado (Cubed)
• 0.25 cup fresh cilantro (Chopped; for the street corn)
• 0.333 cup cotija cheese (Crumbled; feta may be substituted)
• 2 tsp chile-lime seasoning (For the street corn)
• 1 tsp salt (For the street corn)
• 1 tsp black pepper (For the street corn)
• 0.25 cup Greek yogurt (For the street corn)
• 0.25 cup mayonnaise (For the street corn)
• 0.5 lime juice (Juice of ½ lime; for the street corn)
• 0.5 cup Greek yogurt (For the aji verde)
• 0.5 cup mayonnaise (For the aji verde)
• 1 jalapeño (Small, deseeded; for the aji verde)
• 1.5 cup fresh cilantro (Use leaves and stems; for the aji verde)
• 4.5 garlic (4 to 5 cloves; for the aji verde)
• 2 tsp black pepper (For the aji verde)
• 1 tsp salt (For the aji verde)
• 1 lime juice (Juice of 1 lime; for the aji verde)
• 2 cup long-grain white rice (The source does not specify whether this is measured dry or cooked)
• 2 tbsp olive oil (To fluff the cooked rice)
• 0.25 cup fresh cilantro (To fluff the rice)
• lime juice (A splash, for the rice)
• neutral oil (A splash, for charring the corn)
• olive oil (A drizzle, for cooking the chicken)
• cotija cheese (Extra, for serving)
• fresh cilantro (Extra, for serving)

Steps

1. 1

   Combine the chicken thighs, smoked paprika, chili powder, cumin, garlic powder, onion powder, oregano, salt, pepper, olive oil, minced garlic, and lime juice in a bowl. Mix thoroughly and marinate for as long as desired; the source does not specify a minimum or maximum marinating time.

2. 2

   Heat a skillet until hot. Add the corn and a splash of neutral oil, then char the corn for 5–7 minutes, stirring as needed, until it develops browned, charred spots.

3. 3

   Transfer the charred corn to a bowl and add the diced red onion, diced deseeded jalapeño, cubed avocado, chopped cilantro, crumbled cotija, chile-lime seasoning, salt, pepper, Greek yogurt, mayonnaise, and lime juice. Mix to combine, then refrigerate the street corn salad.

4. 4

   Add the Greek yogurt, mayonnaise, small deseeded jalapeño, cilantro leaves and stems, garlic, black pepper, salt, and lime juice to a food processor or blender. Blend until smooth and vibrant green.

5. 5

   Prepare 2 cups of long-grain white rice. The source does not provide the cooking method or water quantity. Once the rice is done, fluff it with 2 tablespoons olive oil, ¼ cup fresh cilantro, and a splash of lime juice.

6. 6

   Heat a large pan over medium-high heat and add a drizzle of olive oil. Once the pan is hot, add the marinated chicken in batches so the pieces can sear rather than crowd the pan.

7. 7

   Cook the chicken for 6–8 minutes per side, until golden and cooked through. Set the cooked chicken aside.

8. 8

   Assemble the bowls with the rice, cooked chicken, refrigerated street corn salad, and a generous drizzle of aji verde. Finish with extra cotija cheese and fresh cilantro, then serve.

Notes

The source does not specify the chicken's marinating duration, the cooking method or water quantity for the rice, or a safe internal temperature for the chicken. The corn salad is refrigerated after mixing. Cotija may be replaced with feta, and the corn may be made from kernels or 4 corn cobs.

Nutrition per serving

• main
• high-protein
• weeknight dinner
• Latin-inspired
• skillet-cooked
• gluten-free
• gut-healthy
• chicken