Pollo con maíz callejero y arroz

Ingredientes

• 1 lb boneless, skinless chicken thighs (or breasts)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt, to taste
• Black pepper, to taste
• 2 cups fresh or frozen corn kernels
• 1 jalapeño, seeded and minced (optional)
• 1 cup long-grain white rice (basmati or jasmine)
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/2 cup crumbled Cotija cheese (or feta)
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro, divided
• Lime wedges, for serving

Preparación

1. 1

   Pat the chicken thighs dry with paper towels. Season generously on all sides with salt, pepper, chili powder, and smoked paprika.

2. 2

   Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken in the hot skillet and cook without moving it for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove the chicken to a plate and set aside. Do not wipe out the pan.

3. 3

   In the same skillet, add the corn kernels. Spread them into an even layer and let them cook undisturbed for 2-3 minutes until they start to char and pop. Stir and cook for another 1-2 minutes.

4. 4

   Add the minced jalapeño (if using) and stir for 30 seconds. Pour in the rice and stir to coat it in the pan drippings for 1 minute.

5. 5

   Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

6. 6

   While the rice simmers, make the sauce. In a small bowl, whisk together the mayonnaise, sour cream, half of the Cotija cheese, and the lime juice. Season with a pinch of salt and pepper.

7. 7

   Once the rice is cooked, fluff it with a fork. Slice the reserved chicken into strips.

8. 8

   Gently fold the creamy sauce and most of the cilantro into the rice and corn mixture until everything is well coated.

9. 9

   Nestle the sliced chicken back into the skillet. Sprinkle the remaining Cotija cheese and fresh cilantro over the top.

10. 10

    Serve immediately with extra lime wedges.