# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp ground cumin
05 - 1/2 tsp paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Rice
09 - 1 cup uncooked white or brown rice
10 - 2 cups water or chicken broth
11 - 1/2 tsp salt
→ Street Corn Topping
12 - 2 cups corn kernels, fresh, frozen, or canned
13 - 1 tbsp butter
14 - 1/4 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/2 tsp chili powder
17 - 1/2 tsp smoked paprika
18 - 1/4 cup crumbled cotija or feta cheese
19 - Juice of 1 lime
20 - 1/4 cup chopped fresh cilantro
→ For Serving
21 - 1 avocado, sliced
22 - Extra lime wedges
23 - Hot sauce, optional
# How To:
01 - Rinse rice thoroughly under cold water. In a saucepan, bring water or chicken broth and salt to a boil. Add rice, reduce heat to low, cover, and simmer until tender—approximately 15 to 20 minutes for white rice or 35 to 40 minutes for brown rice. Fluff with a fork.
02 - Combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper in a bowl. Toss chicken pieces with the spice blend ensuring even coating.
03 - Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 5 to 6 minutes per side until internal temperature reaches 75°C (165°F) and exterior is browned. Remove from heat; let rest for 5 minutes. Slice or dice as preferred.
04 - In the same skillet, melt butter and sauté corn kernels for 4 to 5 minutes until lightly charred. Allow to cool slightly. In a bowl, combine the sautéed corn with mayonnaise, sour cream, chili powder, smoked paprika, crumbled cheese, lime juice, and chopped cilantro. Mix thoroughly.
05 - Divide the cooked rice evenly into four serving bowls. Top each with sliced chicken, generous portions of street corn topping, sliced avocado, and garnish with extra cilantro and lime wedges. Optionally, drizzle with hot sauce.
