Sweet Corn Broth Bowls

Ingredients

• 1 cup Basmati rice
• 1 lb Boneless skinless chicken thighs (About 3–4 thighs)
• 4 tsp Olive oil (1 tablespoon plus 1 teaspoon)
• 2 tsp Balsamic vinegar
• 1.25 tsp Chili powder (For seasoning the chicken)
• 0.5 tsp Ground cumin (For seasoning the chicken)
• 0.5 tsp Garlic powder (For seasoning the chicken)
• 0.5 tsp Paprika (For seasoning the chicken)
• Salt (For seasoning the chicken; use to taste)
• Black pepper (For seasoning the chicken; use to taste)
• 1 Lime (Large; cut into wedges for serving)
• Fresh cilantro (Chopped, for serving)
• Green onions (Sliced, for serving)
• 6 tbsp Unsalted butter (Divided)
• 0.5 cup Sweet onion (Large; very finely diced, about 1/2 cup)
• 8.25 oz Creamed corn (1 small can, about 1 cup)
• 1 tbsp Garlic (Minced; about 4 cloves)
• 1.5 cup Chicken broth
• 0.5 tsp Garlic powder (For the corn broth)
• 1 tsp Salt (For the corn broth)
• 0.25 tsp Black pepper (For the corn broth)
• 2 tbsp Flour
• 1.25 cup Whole milk
• 2 cup Frozen corn (About 2 cups)
• Salt (Generously salt the rice water and add a pinch to the sautéed corn)

Steps

1. 1

   Preheat the oven to 425°F. Line a large sheet pan with foil.

2. 2

   Pat the chicken thighs completely dry with paper towels. Do not trim excess fat; it will render as the chicken cooks.

3. 3

   In a small bowl, whisk together the olive oil, balsamic vinegar, chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub or brush the mixture over the back first and then the front of each thigh until evenly coated, using all of the spice mixture.

4. 4

   Arrange the chicken thighs flat on the prepared sheet pan, spaced well apart. Bake in the center of the oven for 15 minutes.

5. 5

   Switch the oven to high broil and cook for 7–10 minutes, watching closely, until the tops are deeply browned, charred, and caramelized.

6. 6

   Remove the chicken from the oven, tent it with foil, and let it rest for 5–10 minutes. Brush the pan juices over the chicken, then dice it for the bowls.

7. 7

   Fill a large pot with water and bring it to a boil. Generously salt the boiling water, add the rice, and boil for 10 minutes. Taste to confirm the rice is tender.

8. 8

   Drain the rice well, return it to the dry pot, cover with a lid, and let it steam until ready to serve.

9. 9

   Melt 2 tablespoons of the butter in a large skillet over medium heat. Once foaming, add the onion and cook for 4–6 minutes, stirring often, until very soft.

10. 10

    Stir in the creamed corn, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder. Cook for 2–3 minutes.

11. 11

    Add the minced garlic and cook for 30 seconds. Pour in the chicken broth and whisk well.

12. 12

    Let the corn mixture cool slightly, then carefully transfer it to a high-powered blender. Blend for 60–90 seconds, or until completely smooth.

13. 13

    In the same skillet, melt another 2 tablespoons of butter over medium heat. Add the frozen corn and a pinch of salt. Sauté until hot and tender and the butter begins to brown; do not char the corn. Reduce the heat to low to keep it warm.

14. 14

    In a separate medium pot, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly for 1–2 minutes.

15. 15

    Gradually pour in the milk, whisking constantly until smooth and slightly thickened.

16. 16

    Slowly whisk the blended corn mixture into the cream sauce. Heat until smooth and warmed through, then taste and add more salt if needed.

17. 17

    Divide the steamed rice and diced chicken among bowls. Ladle the creamy corn broth over the top, add the sautéed corn, and finish with plenty of cilantro, sliced green onions, and a squeeze of fresh lime.

Notes

The structured recipe lists the butter as 6 tablespoons divided among the corn broth, sautéed corn, and cream sauce. Watch the chicken closely while broiling so the charred coating does not burn.

Nutrition per serving

• main
• broth bowl
• chicken
• rice
• comfort food
• oven-baked
• broiled